At least once a week I try to make whole wheat pancakes for breakfast-- I'm sure the boys would be happy if they got them every day. If you use a soft wheat you can do 100% Whole Wheat, if you use a hard white wheat, it's ok too, but hard red wheat makes it a little heavy. I have run out of soft wheat (I've got it ordered though!) so just used 1 cup wheat flour and 2 cups white flour, that way they weren't so heavy.
Whole Wheat Pancakes
3 cups fresh ground soft wheat flour
1/4 c. sugar (optional)
2 T. baking powder
1 tsp. salt
2 1/2 c. milk*
1/3 c. oil
Mix thoroughly. Pour batter by 1/4 cupfuls onto a hot griddle. Depending on the type of wheat flour you use, you may or may not see bubbles form to show you when to flip the pancakes. If you make this recipe with all white flour, you will see bubbles, if you use a hard red wheat, you probably will not see bubbles. I tend to just watch and flip them when the underside is brown.
This makes a good sized batch, enough for 6 good eaters-- we normally have just a couple pancakes leftover.
*Can replace milk with 2 1/2 c. apple juice