Fluffy Whole Wheat Pancakes

I felt like trying something new this morning for breakfast, so I did. Here’s the inspiration recipe. They were nice and fluffy – “spongy” is the word Wayne used – which according to him means they need lots of syrup! It’s good to have a recipe using 100% wheat flour in our repertoire, but I think I’ll try adding some baking powder to our regular recipe and see if we can find something that meets all of our requirements for a delicious stack of pancakes.

Fluffy Whole Wheat Pancakes

3/4 cup milk
2 teaspoons vinegar
2 tablespoons canola oil
1 egg
1/2 teaspoon vanilla
7/8 cup whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon salt

Combine milk and vinegar and let sit for a couple of minutes. Then stir in oil, egg and vanilla. Combine dry ingredients in a separate bowl. Carefully stir the two mixtures together, then ladle the batter onto a hot griddle to make your pancakes. Flip and serve.