Whole Wheat Pancakes

I love this whole wheat pancake recipe from scratch. It is fast, easy and delicious. My picky eaters will always eat them!

Whole Wheat Pancakes
1 large egg
1 cup whole wheat flour
3/4 cup milk
1 T granulated or packed brown sugar
2 T vegetable oil
3 t baking powder
1/4 t salt

Beat egg in a medium blow until fluffy. Beat in remaining ingredients until smooth. For thinner pancakes, stir in 1-2 extra T of milk.
Heat griddle or skillet over medium heat to 375 degrees. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancake until bubbly on top, puffed and dry around the edges. Turn and cook on other side until golden brown.
Yields 9 4-inch pancakes.

Recipe from Betty Crocker Cookbook, 2000 edition

Just as a side note, my favorite whole wheat flour to use is King Arthur Flour, Premium 100% Whole Wheat Flour.