Whole Wheat and Flax Pancakes

Thanks to the sour milk these are light and fluffy, despite having both whole wheat and flax meal mixed in.  I’m hoping to do a long ride today, so I wanted something a little heartier than Cheerios.

Whole Wheat and Flax Pancakes

• 1 cup milk
• 1 tbsp lemon juice
• 1/2 cup unbleached flour
• 1/2 cup whole wheat flour
• 1/4 cup flax meal
• 3 tsp baking powder
• 1/2 tsp salt
• 1 egg, beaten
• 2 tbsp salad oil

Add lemon juice to milk and set aside for 5 minutes.  Sift together dry ingredients.  Mix together soured milk, egg and oil, add to dry ingredients and mix until moistened, don’t over mix. Add a touch of water to reach desired consistency. Heat a skillet or griddle  (cook on medium heat) and lightly oil (I use a small piece of paper towel covered in oil.  I reapply after each batch of pancakes).  Ladle batter onto hot surface, when bubbles appear on the top, flip and finish cooking.  Makes about eight 4″ pancakes.

Busy morning tip:  Make a double batch on the weekend, store remainder in a shaker type container and pour out a quick batch of pancakes on a busy morning.  About as quick as making toast.  You may have to add a touch of water and shake vigorously before pouring.