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Monday, March 2, 2009

White Whole Wheat Sour Cream Pancakes

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

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.

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


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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