It's the last long weekend of the summer and that means fall is just around the corner! We hope everyone has a chance to escape this weekend, get out of town, get outside and spend lots of time with family. And what better way to spend a family weekend than by enjoying a leisurely Sunday brunch? Below we share one of our favorite recipes for whole wheat pancakes from the classic cookbook of Mennonite (Pennsylvania Dutch) food: More Food That Really Shmecks. This recipe is nice and light, despite the whole wheat flour, and makes for wonderfully thin pancakes that are delicious rolled around fruit (like late summer blueberries) and drizzled in syrup. If you could see our copy, the page is stained with batter!
Whole Wheat Pancakes
3 eggs, beaten slightly
Milk to fill 3 cups including the eggs
1 cup whole wheat flour
1/2 cup white flour
2 tsp baking powder
2 tbsp sugar
Pour the milk and eggs over the sifted dry ingredients and stir until the batter is lumpy smooth, if you know what I mean. Fry in bacon fat (or butter, but the bacon fat really makes it!) in a hot frying pan. Flip the pancake when there are a few bubbles in the center. The batter is thinner than regular flapjacks to swirl it around the pan to make thin, lightly fluffy and absolutely delicious pancakes. Smother in maple syrup!