Whole Wheat Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups whole wheat flour
  • 4 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1⅔ cups whole milk
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ⅓ cup butter, melted
  • Softened butter for serving
  • Rhubarb strawberry sauce for serving
  • Creme fraiche or unsweetened whipped cream for serving
Instructions
  1. 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.
  2. For Making the Pancakes: Preheat Bull's Commercial Griddle on medium-heat for 15 minutes. Make sure the surface area is clean using Bull’s Pro Style Griddle Cleaning Tool Set. Now, grease the cleaned surface area with butter. Using a ⅓ 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. Take Bull's Soft Grip Spatula and 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!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/whole-wheat-pancakes-with-rhubarb-strawberry-sauce/