These pancakes were surprisingly light for being whole wheat. James said he never would have guessed they were whole wheat if he hadn't known. This is a recipe where I substitute yogurt for the sour cream - less fat and uses up yogurt that didn't quite turn out. Yogurt and sour cream can be used interchangeably, cup for cup, in baking. I originally got the recipe from bakingbites.com.
The syrup is made from a batch of Honey Apricot Syrup that Taylor and I canned this summer. It's quite thick, but very tasty! I will post that shortly.
Ingredients:
2 1/3 cups white whole wheat flour
3 Tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 cups milk
Directions:
1. In a large bowl, whisk together flour, sugar, baking soda and salt. Add eggs, sour cream, and milk. Stir just until no lumps remain.
2. Heat a skillet or griddle over medium-high heat. Drop by 1/4 cup onto griddle and cook until golden on both sides.
Serve immediately with your favorite toppings.
Makes about 20 large pancakes.
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