Whole Grain Pancakes
Every kitchen needs a gold-standard pancake recipe. These are loaded with whole grain goodness and regularly soak up maple syrup on my family’s table. They’re also a breeze to make in a Meyer non-stick frying pan!
INGREDIENTS
- 1 cup of whole-wheat flour
- 1 cup of all-purpose flour
- 1 cup of quick-cooking oats
- 2 tbsp of baking powder
- 1 tsp of nutmeg
- ½ tsp of salt
- 2 eggs
- 2 cup of milk
- 2 tbsp of melted butter or vegetable oil, plus more for frying
- 1 tbsp of pure vanilla extract
- Maple syrup
DIRECTIONS
- Preheat your Meyer non-stick frying pan over medium heat.
- In a large bowl, whisk together the flours, oats, baking powder, nutmeg and salt, evenly distributing the finer powders amidst the coarser ones.
- In a second bowl with the same whisk, mix together the eggs, milk, butter and vanilla extract. Switch to a wooden spoon and with just a few quick strokes stir the wet ingredients into the dry forming a smooth batter.
- Lightly coat the pan with a splash of butter or vegetable oil. Spoon in the batter, forming pancakes any size or shape you care to. Cook until the bottoms are golden brown and small holes appear on the top. Flip with a flourish and continue cooking until the undersides are also golden brown. Serve and share with lots of real maple syrup.