Whole-Wheat Pancakes from Readyville Mill
- Yield 4 servings
Serve these hearty pancakes with banana slices and syrup.
Jessica Merchant
Ingredients
- 2 cups whole-wheat flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 4 tablespoons melted butter
Instructions
- Combine flour, sugar, baking powder and salt. In a separate bowl, combine eggs, milk, and butter and whisk well. Add milk mixture to flour mixture and stir until just mixed. Pour ¼ cup batter onto a hot greased griddle or cast-iron skillet. Flip when edges of pancakes begin to bubble and cook the other side. Makes 8 pancakes.
Recipe courtesy of the Readyville Mill, Readyville, Tenn.
