Zucchini-Carrot Whole Wheat Pancakes | Family Economics

By Erin

I’m in love with homemade pancakes -- there’s just something about them! We have a weekly tradition in our home, which started long before our children were born, and continues to this day. Every Sunday morning we make pancakes-- homemade pancakes from scratch!

I’ve learned a couple of things about making pancake batter over the past few years. Here are a few tips:

•    If you want that nice golden look to your pancakes, use butter in the batter and add them to a hot griddle or skillet.

•    Whisk the dry ingredients together really well, then whisk in the egg, milk and butter “continuously.” Have all the wet ingredients ready to go and then whisk and pour all in one swoop.

•    Make up a double batch of pancakes, let them cool completely, then stack and place them into the freezer. They will still taste great once unthawed.

Check out the recipe below for whole wheat pancakes that also allows you to get a serving of vegetables!

Zucchini-Carrot Whole Wheat Pancakes

Ingredients
2 cups whole wheat flour
¼ cup white sugar
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 egg
4 tablespoons melted butter or margarine
1 ½ - 1 ¾ cups milk
1 cup zucchini and carrots, grated (1 small zucchini and 2 small carrots)

Directions

1.    In a mixing bowl, whisk together the whole wheat flour, white sugar, brown sugar, baking powder, cinnamon and salt.

2.    Prepare the wet ingredients and have them ready (crack the egg, melt the butter and measure the milk).

3.    Add the milk, butter and milk to the dry ingredients, one after another, whisking continuously.

4.    Pour the batter onto a hot griddle and cook on both sides (flip when holes appear in the side of uncooked batter and continuously flip until golden brown).

5.    Serve warm with butter and maple syrup.

Do you make pancakes from scratch? If so, what other tips or tricks do you have for making pancakes from scratch?