Whole wheat honey pancakes

The following recipe is tried and true.  A real hit with my family.  I use freshly ground Prairie Gold Wheat Montana which is very light in color.

2 cups whole wheat flour

6 tsp. aluminum free baking powder

1 tsp. salt

2 eggs beaten

2 T. honey

4 T. vegetable oil

2 cups milk

Mix dry ingredients together in a bowl and set aside.  Mix eggs, honey, oil and milk.  Add to the dry ingredients and stir until just blended.  Bake on a  hot buttered griddle.  Serve at once with a pat of butter drizzled with honey.

Note:  They will rise in the bowl so try to make sure the family is around to eat them immediately:)   The Wheat Montana is the best tasting flour that I have used so far.  I will be testing out another one of their wheat berries soon and will let you know how that tastes.

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About Callens Honey Farm

We live on a small family farm located in S.W. Minnesota, near the South Dakota border. The source of our honey is from white and red clover. The honey appears as liquid gold in color. Our honey is extracted using a hand cranked centrifugal force extractor. Then the honey is screened once into a holding container from which we later fill the small honey bottles. We do not heat treat the honey nor add any other ingredients. Pure and natural is our Minnesota honey! What could taste better?
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4 Responses to Whole wheat honey pancakes

  1. Pete Mihovich says:

    Mmmmmhmm! I’m gonna have to try these!! The scratch made cakes always turn out so much better than the ones from the mix! Lookin’ forward to ’em! Love your blog!
    Pete

  2. Ginger says:

    Sandra, one of my nutritionist friend has gotten me hooked on Spelt flour. I grind it just like the wheat. You can use it in anything you use wheat flour for. It is a ancient non hybrid grain, which is easier to digest and full of nutrients. I get it from my co-op. Ginger

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