Top | Amy Halloran
(recipe, Amy Halloran)
You can use hard or soft whole-wheat flour for these pancakes. The pancakes will be a little denser with hard wheats.
- 1 cup sifted whole-wheat flour (see Intro, above)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ¾ cup milk
- 1 Tbsp. yogurt
- 1 egg
- In a small bowl, whisk together the dry ingredients. In a larger bowl, whisk together the liquids. Combine the two well. If the batter is too thick at this point, add a little more milk.
- Let the batter sit for 10 minutes before cooking on a hot buttered griddle. Since whole-wheat flours tend to brown more quickly, you'll want to flip these pancakes sooner than usual, just as bubbles begin to form.