Stack of pancakes with rhubarb strawberry sauce on a white plate, sitting on a wood table.

Whole Wheat Pancakes

Name: Whole Wheat Pancakes Recipe
Prep time: 10 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Breakfast
Ingredients: 2 cup Whole Wheat Flour; 4 tsp Baking Powder; 3 tbsp Granulated Sugar; 1/2 tsp Salt; 1-2/3 cup Whole milk; 1 Large Egg; 2 tsp Pure Vanilla Extract; 1/3 cup Butter, melted; Softened Butter, for serving; Creme Fraiche or Unsweetened Whipped Cream, for serving; Rhubarb Strawberry Sauce, for serving; Additional Items:; Griddle Topper (if using a grill); Large Bowl

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 5 - 10 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Whole Wheat Flour
Baking Powder
Granulated Sugar
Salt
Whole Milk
Egg
Pure Vanilla Extract
Butter, melted
Softened Butter, for serving
Creme Fraiche or Unsweetened Whipped Cream, for serving
Rhubarb Strawberry Sauce, for serving

Additional Items:

• Griddle Topper (if using a grill)
• Large Bowl

Directions:

For the Batter:

In a large bowl, combine the flour, sugar, baking powder and salt.
In another bowl add the milk, melted butter, vanilla and egg.
Mix together wet ingredients.
Next slowly add the liquid mixture to the dry ingredients, and with a wire whisk, combine everything together until a smooth batter forms.

For Making the Pancakes:

Preheat a griddle or griddle topper on medium-heat.
Make sure the surface area is clean.
Grease the cleaned surface area with butter.
Using a 1/3 cup as a portion for each pancake, pour the batter onto the hot griddle.
Using the back part of the measuring cup, spread the batter out, gently creating a round shape pancake. Flip the pancakes over once the bottom is golden in color and the top surface of the batter bubbles all over.
Repeat with remaining batter-pancakes.
To serve, layer the pancakes with the Rhubarb Strawberry Sauce, fresh whipped cream, and just picked mint from the garden and time to devour immediately!