Since it's winter break I been making pancakes with my home made pancake mix for breakfast instead of regular Steel Cut oatmeal with banana or Steel Cut Mango Oatmeal. Pancakes are perfect breakfast or brunch for weekends and holidays. It's so simple to whip up. It's a hearty and delicious recipe for light and fluffy pancakes. They taste great with buttery spread and fruit syrup or maple syrup.
1 cup instant whole wheat pancake mix
2 eggs at room temperature
2 tablespoons oil or melted butter
1/2 cup low fat milk at room temperature
1 tsp. pure vanilla extract
Butter to grease the pan
Method~
Sift pancake mix in a medium bowl and set aside. In a separate large bowl whisk the eggs, oil/melted butter, vanilla extract and milk. Add dry ingredients in the liquid mixture. Using a metal whisk mix until flour is just well incorporated and smooth but do not over mix.
Heat a nonstick pan or cast iron griddle over medium high heat. Grease the pan with butter.
Spoon 2 heaping tablespoons batter for
each pancake or more for bigger size and cook until bubbles cover the
top about 2-3 minutes
approximately. Flip and cook until golden brown another 1-2 minutes.
Repeat with remaining batter. Put them in the warm oven. Serve with
maple/agave/sugar syrup, garnish with a dollop of whipped butter and fresh mixed
berries. Voila, the delicious pancakes are served! Makes about 10 medium pieces of pancakes, about 4 inches in diameter.
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| Happy Cooking! |
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