Whole-Wheat Pancakes

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Preparation info

  • About

    20

    pancakes
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ΒΎ cup cake flour
  • 1 cup whole-wheat flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1ΒΎ teaspoons baking powder
  • 3 tablespoons molasses
  • 2 eggs, lightly beaten
  • ΒΌ cup melted butter or salad oil
  • 1 cup milk

Method

  1. Combine the flours, salt, sugar and baking powder in a bowl. Mix together the molasses, eggs, butter or oil and the milk. Pour the liquid into the flour mixture and stir to make a fairly smooth batter.

  2. Heat a griddle to 350Β°F., or so that a drop of water sputters when it is dropped onto the griddle. Lightly grease the griddle.

  3. Spoon the batter onto the griddle to make cakes about two and one-half inches in diameter. When the surface bubbles and the underside is browned, turn the cakes and brown the other side.

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