Whole Wheat Fluffy Pancakes

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup white flour
• 2 tablespoons baking powder (yes!)
• 1 tablespoon sugar (because bkg pwdr is bitter)
• 1/3 cup skim milk powder (Adds air to mix)
• 1 dash salt
• 1/2 teaspoon cinnamon (optional)
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups cold water
• 1/4 cup canola oil (for pan frying Mild flavour, tolerates heat)
• 1 cup fruit

Directions

1. 1

   Mix dry ingredients well.

2. 2

   Mix in eggs & vanilla until like a bowl of peas.

3. 3

   Add water. DON’T OVER MIX! It makes them tough. Spoon out carefully so you Don’t Break Bubbles. I make them small enough to be reheated later in a toaster.

4. 4

   Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. If needed, adjust heat. Add oil to pan for each batch. They should puff up about 3/8 inch (1 cm).

5. 5

   VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --

6. 6

   -Rhubarb: Microwaved with sugar, just enough to soften it.

7. 7

   -Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. Stir in saucepan as if you were stir frying them. Do this the night before. Chunks of canned apple pie filling also works.

8. 8

   -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.

9. 9

   -Syrup and banana: sliced or just served on side like a sausage.

10. 10

    -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus ½ a canned peach.

11. 11

    -Applesauce and your favourite type of sausage.

12. 12

    I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster.