Well partly whole wheat but I fear using all whole wheat flour in the pancakes will be dry and heavy, but if you have a recipe that is not, please share! (I will try this recipe with all whole wheat and let you know how it is).
As always, I am looking for good recipes that freeze well for future use. Pancakes and waffles are excellent breakfast options that freeze well, and they are loved in my house. As you can see from the photo below we play with our food…
We made these pancakes Monday morning for breakfast and we had enough to freeze and use during the week. I love homemade pancakes topped with blueberries and syrup. Toss the blueberries in the batter if you like cooked blueberries – my daughter likes them fresh not cooked.
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoon sugar
1/2 tablespoon baking powder (use 1 tablespoon if you like cakey pancakes)
1/4 teaspoon salt
1 1/2 cup milk
1 teaspoon vanilla
1/2 stick melted butter
Whisk together the flours, sugar, baking powder and salt.
In a separate bowl whisk together milk, eggs and vanilla.
Pour milk mixture into the flour and stir about 10 stirs, then pour in melted butter and stir a few more times – but don’t over mix! Leave it lumpy otherwise you’ll end up with flat flappy pancakes.
Top with your favorite toppings – bananas, strawberries, blueberries, apples, peaches, syrup, powdered sugar, jam or preserves.