JUST IN TIME FOR SUNDAY BREAKFAST!These pancakes have a wonderful honey-whole wheat flavor that you are not going to get out of an instant "white bread" pancake mix. This batter mixes up in just a couple of minutes, using every day ingredients. I hope you try them.
½ cup whole wheat flour
½ cup quick cooking oats
¼ cup white flour
¾ cup milk
2 tablespoons vegetable oil
1 tablespoon honey
3 teaspoons baking powder
½ teaspoon salt
In medium size bowl, whisk the egg until it is lemon colored & a little foamy; whisk in the milk, oil and honey (*see note). Add the flour, oats, baking powder and salt; whisk just until everything is well mixed (don‘t over whisk). Let batter sit for about 5 minutes before cooking.
NOTE: Use a scant 1/3 cup of batter for each pancake.
NOTE: The honey will want to “stay together” and sit on the bottom of your bowl, so make sure you completely mix it into the milk BEFORE you add the flour and oats (that way you won’t over mix the batter).
NOTE: I find that pancakes cook best on a pan that has been sprayed liberally with vegetable spray and then wiped out with a paper towel.
NOTE: You can add ½ cup raisins to this batter if you like raisins. Plump raisins by pouring a little boiling water over them in a small dish and let them sit for 15 minutes then drain well and add to batter.