In a mixing bowl mix all dry ingredients.
In a separate bowl mix all wet ingredients.
Dump wet ingredients into dry ingredients and stir until incorporated and still lumpy! Yes, I said still lumpy, DO NOT over mix, DO NOT use a blender! This has to be by hand.
Cook on a lightly greased griddle at 350 degrees or use a greased pan over medium low and cook pancakes until the top has a few bubbles refer to picture. See how the edges of the pancakes have a few indented bubbles and the top have a few bubbles starting to form. It's time to flip!
Smoother in butter and maple syrup or a tasty berry sauce and enjoy!
Preparation Time: 10 minutes
Cook Time: 2-3 minutes per side watch for bubbles
Makes 16 standard size pancakes
- 1 cups Whole Wheat Pastry Flour
- 1 cups All-Purpose Flour
- 4 teaspoons Baking Powder ( Extra Fresh)
- 1/4 teaspoon Salt
- 2 tablespoons Sugar
- 2 Eggs, Beaten
- 1/2 cup Greek Yogurt
- 1 1/2 cups Milk
- 4 tablespoons Cooking Oil
- 2 teaspoons Vanilla
Mix all dry ingredients together.
Mix all wet ingredients together.
Dump the wet ingredients into the dry ingredients and stir by hand until just barely combined. The batter will still be lumpy.
Cook on a lightly greased griddle or pan over medium to medium low heat dependent on your range until bubbles start to form around the edges and the middle of the pancake. Flip pancake over and cook the other side until pancake feels fluffy when the top is touched.
Top with your favorite pancake accessories!