After reading about Beth’s stuffed french toast yesterday, I decided breakfast for dinner was just what the doctor ordered in this house of sickies!
When we were on vacation in Myrtle Beach, SC in April, Joe and I stopped off for a yummy breakfast at The Golden Egg Pancake House and had the most delicious whole wheat pancakes I’ve ever tasted.
Actually, I should change that to say the most delicious pancakes in general…whole wheat or otherwise!
I decided to try to recreate them…using a combination of many different recipes on the web in order to find what best matched the ones at the pancake house. Here is the recipe I finally landed on:
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/3 cup applesauce
- 1 3/4 cup fat free milk
- 1 tbsp vinegar
- 1 egg, 2 egg whites beaten (or 2 whole eggs)
I measured out the 2 flours and the wheat germ:
You make a well in the batter and pour in the beaten eggs and milk and stir.
Sometimes I will also use a whisk to get any remaining lumps out of the batter.
I choose to use a 1/3 cup scoop to portion out the p-cakes, but really you could use any size 🙂
You want to get the pan nice and hot before you pour the batter on.
Disclaimer: the floor in the kitchen of my apt is slanted so the pan is never even, ending up with mis-shapen p-cakes:
When you see the bubbles forming, that is when you want to do the flipping.
You can even make them into fun shapes for kids:
You can also add in some ground flax meal or other types of berries depending on your tastes!
They are super easy to make and totally delicious!