"This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way." — Abuelita25
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whole wheat flour
1 1/2 teaspoons
milk, or as needed
I followed the recipe exact, only cutting the brown sugar back by half. The pancakes turned out a little flat but they were delicious. I served them with homemade Maple-Vanilla Syrup on top. I will make these again but double the amount of baking powder. Then, I think that would make them perfect. NOTE: This made 12 pancakes, using a 1/3 cup dry measuring cup to ladle the batter onto my griddle.
The serving size must be a typo. It should probably say it serves between 2 and 4 people. I cut the recipe in half and it fed my son & I. It made 10 smallish pancakes. I cut the baking soda & powder by just a tad and my pancakes were very, very fluffy. I had to smoosh them down a bit. I did have to add a bit more milk, which I hate to do since it makes you mix them more. But, the flavor was very, very good! I used White Whole Wheat and less vanilla (personal preference, I'm not a huge fan of vanilla in pancakes). I used a bit less brown sugar. I just used Pam instead of oil in the pan. Thanks for sharing your family recipe, I'll make it again!
This was a great recipe. My dough ended up being a little thick so i had to add 1/4 cup more milk after which it was pourable. The pancakes themselves were pretty filling, we ate them for dinner and I could only have two pancakes using a 1/4 cup measuring scoop to pour and my husband had 5. I took Sarah Jo's suggestion of adding more baking powder, I added an additional 1/2 tsp of both baking powder and baking soda and they were super thick and fluffy. If you don't like thick I would advise against increasing the raising agents that much.
It was a bit on the sweet side and I would probably reduce the sugar to 1/3 or 1/4 cup next time. I put in strawberries but it was too sweet with all the sugar to put in the chocolate chips I normally throw into pancakes or even to serve with syrup.
We love this! I use 1 1/2C milk and omit the sugar. I make a caramel syrup similar to kneaders (warm equal parts brown sugar: heavy whipping cream: corn syrup) so I cut the sugar from the pancakes and don't know the difference because of the syrup. Thanks for sharing!
Here’s a delicious and healthy way to start the day. I used 3/4 whole wheat flour to 1/4 all-purpose flour because I find using total whole wheat a little too much for us. I also added blueberries out of habit. It’s a thick batter but easily spreadable with the back of the ladle. Note: The serving size is off.
I was surprised at how good these tasted! The grainy texture might throw some people off who are used to white flour pancakes, but the taste is so yummy! My kids loved them and so did I!
I decided to take some reviewers suggestions. I added an additional 1/2 tsp of baking powder and cut the sugar down to 1/4 cup. The pancakes rose well and had a wonderful sweetness to them.
If I had had applesauce I would have used it as suggested, but I didn't so I added 3 tablespoons plain greek yogurt and 3 tablespoons vegetable oil. I just couldn't stand the thought of pouring 1/2 cup of oil into my pancakes.
They turned out wonderful. I think I'll add 2 tsp cinnamon next time when I make these again with the applesauce.
Thanks for sharing this fantastic recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gramma Momo's WW Pancakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 9
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