Quick Pancakes (WG)
Makes (homes):
15 Portions
Makes (centers):
30 Portions
Ingredients (homes):
- 2 cup White Whole Wheat Flour (or Whole Wheat Pastry Flour)
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 2 Eggs, large, well beaten
- 2 cup Milk
- 2 TBSP. Vegetable Oil
Ingredients (centers):
- 4 cup White Whole Wheat Flour (or Whole Wheat Pasty Flour)
- 1 TBSP. + 1 tsp. Baking Powder
- 2 tsp. Salt
- 4 Eggs, large, well beaten
- 4 cup Milk
- 1/4 cup Vegetable Oil
Directions:
- Whisk together dry ingredients.
- Add eggs, milk & oil.
- Stir until dry ingredient are moistened (batter may be lumpy).
- Cook on a preheated griddle until bubbles form and edges start to dry.
- Flip and cook until lightly browned.
Serve:
1 Portion = oz. eq. whole grain serving.
Healthy Hint: top pancakes with 1/2 cup sliced or mashed fruit (bananas, berries, peaches, etc.) to meet fruit requirements for ages 3 and older at breakfast or ages 1-5 at snack.
Meal:
Breakfast
Snack
CACFP Credit:
Grain
Record on your menu as:
Pancakes (Bread and Bread Alternate Food List # 68)
Source:
Adapted from: https://cooks.com/dm87y475