Featherweight Whole Wheat Pancakes

These are sooooo good! I don't think I've made pancakes more than 4 times since David was born, because the mixes are so bad for you, and I could never find a good, healthy recipe that I like. But I've made these 7 or 8 times in the last 3 week, we like them so much. It's out of our church cookbook, but of course I've modified it; heaven forbid I actually follow a recipe!! :)

Featherweight Whole Wheat Pancakes
by Abigail Capo, modified by Brea

2 c whole wheat flour
1 t baking soda
3 T sugar
1/2 t salt
2 eggs, well beaten
1/4 c white vinegar
1/4 c vegetable oil
1 3/4 c milk

Sift flour, baking soda, sugar and salt together. In a separate bowl, combine eggs, vinegar, milk, and oil; mix well. Add to dry ingredients and stir until barely smooth. Do not over mix!! Pour batter onto a large, medium-hot greased frying pan or griddle. When bubbles appear on top and underside is brown, flip pancakes and brown other side. Makes about 12 pancakes, or up to 20 small pancakes.

**Notes: I like to use whole wheat pasty flour, also sold at white whole wheat flour. I use canola oil, because I never have vegetable oil in the pantry, and I use slightly less than the amount of milk called for; it makes for a thicker batter, and thicker pancake. Add a teaspoon of ground cinnamon to give these a great kick, and finely dice an apple to add a great taste. You could also use pears, those are great too.

If you have more than four people in your family, you will want to double (or triple) this recipe. Or serve it with bacon and eggs. If you want to double or triple, to save yourself some time, these freeze great. Just let them cool of a wire rack, then freeze them individually. As soon as they're frozen, put them in a plastic bag, and pop them in the microwave for a bit to have a quick, hot breakfast. Or, with some peanut butter or a piece of fruit, a good afternoon snack for the kids.