Daddys Whole Wheat Low Fat Pancakes Recipes

DAD'S DOUBLE WHOLE GRAIN PANCAKES

Steps:

• In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

DADDY'S WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Combine all dry ingredients - set aside.
• Turn on pan, use 375 degrees if using a griddle. Pan is ready when drops of water dance on the griddle.
• Using a mixer, mix egg whites until stiff, set aside.
• Mix together: milk, egg yolks, oil and vanilla.
• Combine milk mixture and dry mixture, mix til almost smooth, some small lumps are ok.
• Now fold in egg whites to mixture. You may have some "white" still showing, do not mix til smooth as you want the "air in the whites".
• Now pour on hot griddle and cook til some bubbles appear and is brown on bottom (you can peek, but don't flip til ready).
• *Try to only flip once, as they will stay fluffier that way.
• Serve with low cal syrup or real Maple for those who still need it!
• Enjoy!

FRUIT-TOPPED WHOLE WHEAT PANCAKES

Steps:

• Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
• Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.