This is my middle son’s frequent request for breakfast. Our family eats a hot breakfast almost every day of the week. However, we try to limit the sweet ones to once or twice a month. I’ve made countless different recipes for pancakes over the years. This particular recipe is great with half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically I use whatever I have on hand in the freezer.
Lately, I have been substituting freshly ground hard white wheat for the usual AP flour. I love the difference it makes in both flavor and texture. These do not taste like any other whole wheat pancakes I have made. I love them! The biggest difference I’ve found with whole wheat pancakes is that we don’t eat nearly as many of them as we used to eat the kind made with the standard all-purpose flour. They are absolutely delicious.