Praiseworthy Pancakes

Can it be true? Could the words whole wheat actually go with praiseworthy? Well of course I think so but my husband wasn't so sure. Then I heard about a whole wheat flour that was called White Whole Wheat. The company is Wheat Montana and the flour is terrific. I use their Prairie Gold White Spring Wheat. In my local Hy Vee Store there is even an in-store grinder where you can grind your flour fresh. Apparently the nutritional value of freshly ground grains is superior to that which has been sitting on a shelf for who knows how long. So I paired this fantastic flour with my pancake recipe and Praiseworthy Pancakes were born. I have decided that this must be shared so here you go!

Praiseworthy Pancakes

1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 egg well beaten
1 ¼ cup of milk
3 tablespoons vegetable oil
Sift together flour, baking powder and salt in a large bowl
Combine egg, milk, and oil in a separate bowl
Add to flour mixture all at once and stir just until blended. Lumps are okay. Heat griddle over moderately high heat. Grease griddle lightly. Cook until center is full of unbroken bubbles and then flip to cook the other side. Makes about twelve 5 inch pancakes.

For waffles: separate egg whites from the yolk. Add the yolks to the milk and oil. Whip the whites until stiff but not dry. Fold the whites into the mixture after mixing wet and dry ingredients.

My family loves to eat these spread thickly with peanut butter and real maple syrup. I follow it with a strong cup of tea. Saturdays could not possibly start out better than this!