frank@hsi.hsi.com (Dave Frank) (02/28/91)
A couple of days ago, someone asked for a whole wheat pancake recipe.
This one is from Whole Foods for the Whole Family, and is a weekend
staple at our house.
BASIC MIX
6 C Whole wheat flour
1/2 C Wheat germ
2 C Dry milk
3 T Baking powder
1 T Salt
AT PREPARATION TIME
2 C Basic mix
4 Eggs
1-2 C Water
RECIPE NOTES:
- we don't always have dry milk around, so we omit the dry milk from the
basic mix and substitute milk for the water at preparation time. Works
out fine.
- 2 Cups of mix at preparation time makes a LOT of pancakes. For 2 adults
and 2 children, we often cut that back to 1 or 1.5 cups (using 2 or 3
eggs, respectively).
- fresh or frozen fruit (i.e. blueberries, raspberries) work out real well.
- careful with the salt; just a little extra make the pancakes come out
tasting really salty.
- the basic mix stores well in the fridge for up to a month or so; the
batter doesn't do well at all, even for a day.
Dave Frank frank@hsi.com uunet!hsi!frank