This recipe is taken from the 2014 Milk Calendar. These pancakes, made with whole wheat flour and added bran, are surprisingly fluffy and tender. Your family will love them! Serve with sautéed apples or pears, or sliced fresh fruit and drizzled with pure Canadian maple syrup, of course.
-Recipe from Ellroy and Doris Martin, dairy farmers from Alma, Ontario.
- Prep: 10 min
- Cooking: 3 min - 5 min
- 1 cup (250 mL) whole wheat flour
- 1/2 cup (125 mL) all-purpose flour
- 2 tbsp (30 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 egg
- 2/3 cup (160 mL) wheat bran
- 1 3/4 cups (430 mL) Milk
- 3 tbsp (45 mL) butter melted
- Pure maple syrup (optional for serving)
In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder and salt.
In a large bowl, whisk egg until foamy. Whisk in bran, milk and 2 tbsp (30 mL) of the butter. Let stand for 5 min. Stir milk mixture, then and add flour mixture. Stir just until combined
Heat a large nonstick skillet over medium heat. Brush with a thin layer of remaining butter. Ladle about 1/3 cup (80 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter (or more if needed) and batter, adjusting heat as necessary to prevent burning.
Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.
Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!
Variations: Add 1 to 2 cups (250 to 500 mL) fresh blueberries or toasted pecans to the batter.
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Top 5 Nutrients
|Calcium:||8 % / 90 mg|
|Vitamin D:||9 %|