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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Whole Wheat Pancakes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup (130 g) whole wheat flour
  • 1 tablespoon (14 g) common granulated sugar
  • 2 teaspoons (8 g) baking powder
  • ¼ teaspoon (5.5 g) salt
  • 1 egg
  • 1 cup (250 ml) milk
  • 2 tablespoons (30 ml) oil
  • additional oil for frying

Method

  1. Mix the dry ingredients in one bowl.
  2. In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.
  3. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
  4. Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away.
  5. With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble.
  6. When the bubbling settles down and the edges are slightly dry, flip the pancake.
  7. When the pancake looks golden and done, remove it and start another one.