We love the sweet nutty flavor our family farm’s whole wheat flour has which lacks the bitterness you find in some whole wheat flour. Ours has a very fine texture and is versatile for lots of different types of recipes. Our family has made everything from cookies to bread to pancakes with it! We often have “breakfast for dinner” and find this recipe on the menu each time.
~from our family to yours,
Caroline
Farmhouse Flapjacks
Ingredients
- 2 cups Brickfield Market 100% Whole Wheat Flour
- 3 tbsp sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 1/4 cup butter melted
- 2 eggs
- Toppings of your choice
Instructions
- Add flour, sugar, baking powder and salt to a large bowl; stir to combine.
- In a separate bowl, whisk together milk, melted butter and eggs.
- Slowly add milk mixture to flour mixture, stirring to combine.
- Heat a lightly oiled griddle or pan over medium heat. Pour 1/4 cup of batter per pancake onto the pan. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.
Notes
Enjoy whole wheat pancakes that taste so good you won't realize they are healthier for you!
Recipe & Image Copyright Brickfield Market, LLC
www.brickfieldmarket.com
