Pancakes / Waffles

Makes enough for 3 people

Ingrediants:

DRY:
1 cup 250 mL whole wheat flour
1 cup 250 mL white flour
2 Tbsp 30 mL brown sugar
2 Tbsp 30 mL baking powder
1 tsp 5 mL salt
WET:
2 cups 500 mL milk
2 2 eggs
1/4 cup 60 mL vegetable oil

Instructions:

  1. Preheat the griddle (for pancakes) or waffle iron (for waffles). For pancakes, use a temperature of 350F (175C). You need to leave it pluged in for 5 - 10 minutes before you use it. In practice, you leave it to heat up as you do the next steps.
  2. In a smaller bowl, mix the flour, sugar, baking powder, and salt. An wisk works well for mixing.
  3. In a larger bowl or 8-cup measuring cup, mix the milk, eggs, and oil using the hand blender.
  4. Add the "dry" mixture to "wet" mixture and mix them using the handblender.
  5. Grease the griddle (or waffle iron). It should be hot by now.

For pancakes:

  1. Use a big spoon to pour the batter onto the griddle, making circles about 10 cm (4 inches) across.
  2. Wait ? - ? minutes until the bottoms of the pancakes are done. They should be light brown but not dark brown.
  3. Flip the pancakes with the spatula.
  4. Wait 1 - 2 minutes until the other side of the pancakes is done.
  5. Lift the pancakes off the griddle with the spatula.
  6. Repeat until you have used all the batter. You can eat the pancakes while the next batch is cooking.

For waffles:

  1. Cook the batter on the waffle iron for 2 - 3 minutes, depending on the waffle iron. The waffles are done when they don't stick.
  2. Lift the waffle(s) off the waffle iron with a spatula.
  3. Repeat until you have used all the batter. You can eat the waffles while the next batch is cooking.

For Both:

  1. Place the cooked pancakes (or waffles) on a cookie rack or large plate to cool. They will stay warm longer on a plate, but will become soggy.
  2. Serve with syrup, fruit sauce, or jam. If you are feeling fancy, you can put whipped cream on top of the fruit sauce.

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