These pancakes make a good breakfast for a family. They go well with real maple syrup. They are healthy as well (providing you don't overdo the syrup) since whole wheat flour contributes to your fiber intake.
- 1 cup whole wheat flour
- 1 tablespoon common granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons oil
- additional oil for frying
- Oil a frying pan.
- Mix the dry ingredients in one bowl.
- In another bowl, scramble the egg, then add the other wet ingredients. This includes the 2 tablespoons of oil.
- Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
- Heat the frying pan to medium temperature. The pan is hot enough when a drop of water dances around rather than simply boiling away.
- Pour a pancake, about 4 inches in diameter using about a 1/4 cup of batter. (see below for making large and very large ones in a regular frying pan)
- The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.
- When the pancake looks done, remove it and start another one.
Traditionally, pancakes are topped with butter and maple syrup. Other toppings can include strawberries, applesauce, cinnamon, or sugar.
The pancakes will come out thinner if you overmix them, let the batter sit for a long time, use white flour instead of wheat, or increase the liquid. Doing the opposite will result in thick pancakes. Pouring the batter with a spiral motion will be needed to prevent very large pancakes from being too thick in the middle. If using white flour, the milk should be reduced to 1/2 cup or 3/4 cup.
Large pancakes normally require a professional flat cooktop (no pan) and a very large turner. You can produce large pancakes one at a time in a normal small frying pan though, by air flipping. This is also known as the Boy Scout method, because it's a rather macho way to flip your pancakes. You should be using a non-stick pan. Loosen the pancake with a normal turner, so that the pancake slides freely. Put the turner down. Rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan. You have to be brave in doing this; any hesitation will cause you to lose the pancake.
Filled pancakes can be made. Soon after pouring the pancake, take a spoonful of something (chocolate sauce, chocolate chips, wild (small) blueberries, maple syrup, or jam) and put it in the middle. Cover the exposed filling with more batter. (direct contact between the filling and pan can overheat it and cause it to pop)
By increasing the sugar to 1/3 cup, you can make pancakes that don't require a sweetened topping.
You can also use cheese to cover one side of the pancake. You can do this right after pouring the batter, or use cheese as a topping when it's done. When adding them after pouring the batter you must be careful flipping the pancake, since the cheese will get stuck if you don't use a non-stick pan.