Quick! Pancake recipe?

Question

from scratch...btw I have no butter and wheat flour, not all purpose

Answer 1

WHOLE WHEAT PANCAKES

2 c. whole wheat flour
3 tbsp. sugar
1 tsp. salt
1 1/2 - 2 c. milk (depending on how thick you like your pancakes)
3-4 tsp. baking powder
2 eggs
5 tbsp. oil

Mix dry ingredients together. Beat eggs well. Add milk, oil and eggs to dry ingredients. Mix well.

good luck and enjoy!!

Answer 2

Wheat Griddle Cakes

1 cup sifted flour
3/4 tsp baking powder
1/8 tsp soda
1/2 tsp salt
1/2 tbl sugar
1 cup buttermilk, or thick sour milk
1 x Egg, well beaten
1 tbl vegetable oil

Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.
Combine milk and egg and add to flour. Stir only until smooth.
Add oil.
Bake on hot, well-greased griddle.

Answer 3

Add eggs, 1tbsp vegetable oil, 1 cup milk , 1 tsp baking powder to the wheat flour. It is as good as any pancake mix available.
Hope this works for you.

Answer 4

WHOLE-WHEAT PANCAKES WITH BLACKBERRY SYRUP
These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

click photo to enlarge
For pancakes
1 1/4 cups whole-wheat flour
1/3 cup cornmeal
6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups water
2 large eggs
1/4 cup vegetable oil plus additional for brushing griddle

For syrup
1 cup pure maple syrup
2 cups blackberries (8 1/2 oz)



Make batter:
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.

Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Cooks' note:
Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.

Makes 4 to 6 servings.
Gourmet

Answer 5

Flour, buttermilk, baking soda a teaspoon or less, baking powder a tablespoon, that depends on how much you like them to rise. I also add an egg.

Answer 6

TO MAKE PANCAKES OR WAFFLES:

2 c. flour
1 c. water
1 egg
2 tbsp. oil (waffles - 3 tbsp.)