Whole Grain Pancakes

Ingredients

• 2 large eggs
• 1 cup milk (plus 2 tablespoons)
• 3 tbsp melted butter or vegetable oil (3 tbsp (43g) melted butter or 3 tbsp (39g) vegetable oil)
• 2 tbsp honey or light brown sugar (43g honey or 28g light brown sugar)
• 1.75 cup King Arthur Super 10 Blend flour (188g; see tips for alternative)
• 1/2 tsp table salt
• 2 tsp baking powder

Instructions

1. 1

   In a medium to large mixing bowl, whisk together the eggs, milk, melted butter or vegetable oil, and honey or brown sugar until well combined. Set aside.

2. 2

   In a separate bowl, weigh the flour or measure it by gently spooning it into a cup and sweeping off any excess. Add the salt and baking powder, then whisk the dry ingredients together thoroughly.

3. 3

   Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened. Set the batter aside and let it rest for 15 minutes.

4. 4

   While the batter rests, preheat a heavy frying pan over medium heat or an electric griddle to 350°F. Lightly grease the pan or griddle; it's ready when a drop of water skitters across the surface and evaporates immediately.

5. 5

   Drop the batter by the 1/4-cupful onto the lightly greased griddle. Cook the pancakes on one side until bubbles begin to form and break, about 2 minutes.

6. 6

   Turn the pancakes and cook the other side until golden brown, about 1½ to 2 minutes. Try to turn the pancakes only once during cooking.

7. 7

   Serve the pancakes immediately, or keep warm in a 200°F oven until ready to serve.

• 

  Walnut Brownies - Fudgy Chocolate

  45 minAmerican
• 

  Peanut Butter Miso Ramen

  20 minAmerican
• 

  Plant-Based Lentil & Oat Loaf

  70 minAmerican
• 

  Fudgy & Cakey Brownies

  60 minAmerican