Let me tell you something else about me. I make pancakes from scratch. And I bake them up, along with a strong pot of coffee, just about every Saturday morning. Especially now that the weather has turned colder, it is becoming something of a ritual: wake up early, but not to the alarm, whip up a batch of pancakes while my coffee gurgles away on the stovetop, and catch up on my best decor magazines.
My mum has been using this recipe for as long as I can remember, probably since I was born, and as an unrelated side note, they are sinful when cooked on a Colman stove while camping!
They are easy and fairly healthy, using whole wheat flour and honey. But don’t let that part deter you. These cakes are light, fluffy and full of flavour. The perfect Saturday treat! What a great way to reward yourself for making it through another week.
(Gratuitous coffee pic)
I love dressing my pancakes with brown sugar, lemon juice, and sliced banana. How do you top yours?
Of course, a swipe of butter won’t go amiss either.
Mmmmm….happy weekend!
- 1 cup whole wheat flour (or ¾ C if you prefer thinner cakes)
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp honey or brown sugar
- 1 tbsp vegetable oil (using butter is especially decadent, and gives the pancakes a crispier outer texture, yum).
- 1 cup milk
- 1 egg
- Combine dry ingredients.
- Add in wet ingredients and whisk together until just combined, leaving smaller lumps to cook out. For best results, set aside batter for 10 minutes or so before cooking.
- Fry in butter over med-low heat. Once the bubbles subside, it's time to flip.
Enjoy!
Mel x
Comments (6)
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They look great! Where’s the recipe!!!
Byn, you caught me! This is an old family recipe and I am trying to locate the source. It’s coming, I promise! Hopefully in time for this Saturday;)
Byn! As promised the recipe is up. Let me know how they turn out.
yes! i’ve been looking for a whole wheat pancake recipe! thank you – i’ll report back!
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