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Hearty Wheat Pancakes


I know I’ve done many a recipe for pancakes, but really, can you have too many pancake recipes? I think not. This recipe is a variation of a basic wheat pancake recipe. We love to change things up a bit with a heartier pancake for breakfast!

And what’s a pancake without maple syrup? So check out “Maple Leaf Rag” played by Scott Joplin.

Hearty Wheat Pancakes


  • ¼ cup cake flour
  • ? cup wheat flour
  • 2 tablespoons cornmeal
  • 2 tablespoons raw wheat germ
  • ¼ teaspoon salt
  • 1 cup + 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar or Splenda®
  • ½ teaspoon vanilla
  • 1 egg
  • 1 tablespoon olive oil


  1. In a medium size bowl, combine cake flour, wheat flour, cornmeal, wheat germ and salt.
  2. In another bowl, put milk, lemon juice, sugar, vanilla, egg and oil.
  3. Stir together with a fork until consistent.
  4. Pour liquid mixture into dry mixture. Stir just until combined.
  5. Heat a large frying pan over medium heat until a droplet of water sizzles on the surface when dropped. Spray with Pam®.
  6. Using a ¼ cup measuring cup, scoop out and pour batter onto hot frying pan. Turn when bubbles of air pop on the surface of the pancake.
  7. Turn pancakes and cook until lightly browned.
  8. Spray frying pan every time before a new batch of pancakes is poured on it.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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