Tuesday, March 15, 2011

Whole Wheat Pancakes

One of my favorite stories about being married to my GranolaMan husband took place the week that I gave birth to our second child, Kelly Lynn, in 1980. I was recuperating in the family room on the sofa so that I could keep a close eye on our then 19 month old son, Dale. Doug was in the kitchen, just off the family room and willingly made breakfast. I made these whole wheat pancakes often, as they were one of our favorites, so I had the recipe permanently recorded in my head. From the sofa, I called the recipe to Doug, one ingredient at a time, as he mixed the batter in the kitchen. He brought me a plate of pancakes and they were delish! I praised his good work in the kitchen, "These are wonderful, Babe!" Doug, proudly confessed, "Thanks, Babe. I'll tell you my secret. I cut the sugar in half." I smiled in response, knowing my husband well, and said, "That's okay, I knew you would so I doubled it when I told you the recipe." ;)

2 1/2 cups whole wheat flour
2 tbsp. baking powder
1/2 cup sugar
1 tsp. salt
2 eggs
2 cups milk
1/2 cup oil

Mix the dry ingredients. Mix the eggs, milk and oil, then blend in well. According to Doug, cook on a buttered griddle until five holes/bubbles pop before turning. This is a thick pancake batter. If you like them thinner, add a little more milk. MMMM! Enjoy!