Whole Wheat Raspberry Pancakes

Ingredients

  • 1/2 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 eggs, beaten
  • 1 1/4 cups milk
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • Raspberries (frozen work) to taste
  • Maple syrup
  • bacon (optional)

Equipment

  • measuring cups
  • measuring spoons
  • 2 mixing bowls (1 for dry ingredients, 1 for wet ingredients)
  • mixing spoon
  • ladle
  • spatula
  • nonstick skillet or griddle

Prep time:

10

Yields:

15

Cook time:

8–10 pancakes

Recipe attribution:

Michael Eckford, co-host of Urban Rush

  1. Mix together the dry ingredients, make a well in the center and set aside.
  2. Mix together the wet ingredients and pour into the well in the dry ingredients. Mix until combined but still a bit "lumpy". 
  3. Stir in raspberries and cook, flipping once until brown on both sides. If you use frozen raspberries, it slows the cooking time so leave them on a little longer to make sure they cook through.
  4. Pour on some syrup, and if you're feeling decadent fry up some bacon and enjoy!