Happy 2013 Everyone!
Before you delve into making these pancakes you should know that using whole wheat flour adds a different texture and flavor. They are denser and actually a little bit sweeter. My children love them, and I do as well since I can eat just one and feel full.
Whole Wheat Pancakes
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
2.5 tspns raw brown sugar (or 1 of regular white cane sugar)
1/2 tsp salt
2 large eggs
2 tsp canola oil
2 tsp vanilla extract
Sift the flours, then add in the flour with the baking powder, baking soda, sugar and salt in a bowl.
In another bowl, whisk the eggs. Whisk in the canola oil. Quickly stir in the flour mix and add in the vanilla. Do not overwork the batter.
Heat a griddle or a large skillet, over medium-high heat. Brush with butter or oil. Use a 1/4 cup measuring cup to pour out the batter onto the pan. When bubbles start to break through at the top, flip and cook until they are brown on the other side.
Serve right away.
OR I have been known to make a few at a time then placing them in our toaster oven set to 200F so everyone can eat their first set of pancakes at the same time hot.
If you want to store them for another day, which is what we do. We make a double of the pancake batches and freeze for the week. So, if you want to do this, allow to cool completely. Then place in plastic bags, many at a time, and place in a freezer.