Whole Wheat Pancakes

These pancakes have been adapted from Grammy’s original recipe…updated with whole wheat flour and canola oil to replace some of the butter. A little butter in the nonstick pan helps keep that buttery flavour.

Combine in a blender (you can use a bowl like Grammy did but the blender makes it easier to pour the batter).

1-1/2 c or 375ml whole wheat flour
1 T or 15ml sugar
1 T or 15ml baking powder

Then add

1 egg
2 c or 500ml 1% milk
2 T or 30ml vegetable oil

Cinnamon for sprinkling.

Blend until combined…you will need to stop several times and “help” the batter with a rubber spatula.

Cook in a nonstick pan coated with just a little butter for each batch. Cook until surface is covered with bubbles and is losing its gloss, then flip. Keep warm in a 200F oven until they are all done. We like to serve ours with warmed fruit, like Mom’s canned peaches from her own tree.

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