These flapjacks have a hearty texture that suits a chilly morning and make them perfect for a fill-you-up breakfast. Pair with warm syrup and enjoy.
1 cup all-purpose flour (about 4 1/2 ounces)
2/3 cup whole wheat flour (about 3 ounces)
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 2/3 cups 2% reduced-fat milk
1 tablespoon butter, melted
1 large egg, lightly beaten
How to Make It
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
I thought they tasted fine, but the batter was really runny, and they came out really thin.
I weighed the flour, so that shouldn't be the problem, right?
Any suggestions? I don't want to buy a whole thing of buttermilk for the other pancakes.
I've spent a year searching for a perfect pancake recipe, and this is it! I loved the subtle flavor of the brown sugar, and I substituted almond milk for regular milk. It added a nice nutty flavor that made the difference between a 4 star recipe and a 5 star one.