Flapjacks are one of our staples. We had it for brinner last night, leftovers toasted this morning. It’s one of those fill-you-up, save-some-cash, cook-with-whole-wheat meals that actually tastes good.
Fill yours up with anything you like, berries and other yummies. Us, we’re boring. We like ’em plain, cinnamon, or chocolate chip. Num num num.
Whole wheat flour = 1 C. (Try it! Don’t be gun shy about this. It gives these amazing flavor, unlike so many chalky, wheaty things that bear no resemblance to anything edible.)
Brown sugar = 2 TBS (Regular granulated sugar works too – use your favorite kind)
Baking powder = 1 tsp
(You can mix a huge batch of those 1st 3 ingredients, and store it for a while in a large container. When you need a quick meal, scoop out a cupful and add to it the following ingredients.)
Milk = 1 C. (yogurt can be used with good, slightly tangy results)
Eggs = 1
Mix the dry ingredients well.
In a liquid measuring cup, lightly beat the eggs. Add them to the dry mix. Measure the milk into the liquid cup, and add it to the mixture too. Stir well.
Drop by 3/4 C. at a time onto a hot skillet for one large pancake per person (three 9″ flapjacks total), or by 1/4-1/3 C. at a time for a couple smaller pancakes per person.
If everyone’s really hungry, I’d recommend doubling the recipe.
Hopefully, you’ll be as pleasantly surprised as I was when I tried this recipe the first time. I’ve come across many recipes that promise fluffy, airy, soft pancakes, all of which are made with plain old white flour. But I’m never switching back. Our family loves the full, hearty taste of these healthy flapjacks!
For a picture-free, easy-to-print version of this recipe, please click on the following link: