Eddy Whole Wheat Pancakes – a delicious recipe with whole wheat flour, sugar, baking powder, salt, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat skillet.
2
If using a nonstick electronic one heat to 350.
3
If using an cast iron skillet on a gas stove set gas flames about medium to low.
4
I have never cooked this recipe on a skillet and an eclectic stove.
5
1.
6
Mix / Sift dry ingredients (it is not necessary to sift but I have found that it makes a better pancake when I do).
7
2.
8
Mix liquid ingredients (basically you want as much liquid as you have dry that is why the milk is a variable).
9
3.
10
Pour liquid ingredients into dry and mix with a hand mixer until lumps are gone.
11
Batter should be runny.
12
If it is not put a little more milk in as you mix.
13
4.
14
Let sit for about 2 minutes.
15
Batter should stiffen up some (whole wheat is absorbing some of the liquid.
16
5.
17
Use a 1/4 cup measuring cup to pour pancake batter on the skillet.
18
Usually only about a 1/8 of a cup comes out that is about what you want.
19
On my nonstick electronic skillet I can fit 8 pancakes.
540
kcal
Calories
11
g
Fat
100
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 cup sugar (or 1/2 cup sugar and 1/2 cup splenda), 2 tablespoons baking powder, ½ teaspoon salt, and more.
Yes, Eddy Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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