Whole wheat pancakes

Time 45 minutes
Yields Serves 4
Whole wheat pancakes
(Christina House / Los Angeles Times)

In a bowl, combine the butter, 1 cup milk, eggs and vanilla and whisk until well-combined. Set aside.


In a separate, large mixing bowl, sift together the flour, sugar, baking powder and salt. Stir the wet ingredients into the dry. Add additional liquid if the batter is dry.


Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.

From Amy Scattergood.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.