We have breakfast for dinner about once a week at our house. It is an easy and inexpensive meal to make, besides being a bit hit with the kids. Tonight, I made whole wheat pancakes from scratch. I always refer to the pancake recipe in my trusty 1983 Betty Crocker’s Cookbook. For the kids, we topped their pancakes with bananas, butter and apple butter. Dan tried the sorghum we purchased at the farmer’s market last weekend. He said it was good, but a little bitter for pancakes and would taste better on biscuits. Here’s the pancake recipe:
1 egg. 1 cup whole wheat flour. 3/4 cup milk (I add a bit more). 2 Tbsp vegetable oil. 1 Tbsp brown sugar. 3 tsp baking soda. 1/2 tsp salt.
Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle if necessary. Pour 3 Tbsp batter from tip of large spoon or from pitcher onto hot griddle (I pour it from a 1/4 C measuring cup). Cook pancakes until puffed and dry around edges (I turn them when bubbles start to rise from the batter). Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes.