Please note that in my recipes, "c" means cup, "T" means tablespoon, and "t" means teaspoon. When measuring flour, cut and level it. Sifting is not necessary for the dry ingredients in this recipe.
1 c whole wheat flour
1 c + 3 T unbleached all-purpose flour
2 T + 1 t baking powder
1 t salt
2 T sugar
2 1/2 c milk, room temperature
1/4 c melted butter (unsalted)
1 T EnerG Egg Replacer, dissolved in 1/4 c water (available at Whole Foods)
Pre-heat a nonstick griddle on medium heat. Combine the dry ingredients in a medium mixing bowl using a whisk. Make three wells. In one well, pour the pre-mixed egg replacer. In another well, pour the melted butter. In the third well, pour the milk. Mix altogether just until thoroughly combined. Do not beat.
I use a 1 c dry measure to scoop the batter out of the bowl. If you use a non-stick griddle, there is no need to coat the griddle with oil. Scoop out about a cup of batter and quickly pour onto the hot griddle, making about a 4" pancake. After about a minute, flip the pancake and cook on the other side. The first side should be a medium brown color. I usually cook two at a time. Pancakes should ideally be turned once only. This recipe yields about 16 (4") pancakes.
If you like, you can make homemade syrup. In a small pan, dissolve 1 c sugar in 1/2 c water. Stir over medium heat until the sugar is thoroughly dissolved. Remove from heat. Add a small dribble of flavoring. Our favorite flavoring is maple with a touch of vanilla.