Originally Posted by 3alarmer

Whole Wheat Flapjacks (makes enough for two normal people...three if one is a skinny)

Sift together into a small mixing bowl:

1 cup reasonably fresh, stone milled, organic, winter wheat flour (it will usually say High Protein on it somewhere in the description), half a teaspoon of baking powder, half of baking soda, and about half tsp salt.

Quickly beat in with a wire whisk two large fresh eggs, about a cup of either dairy milk or almond milk, and a dash of olive or Canola oil. The amount of liquid varies with the choice of flour, you are trying for a batter consistency thinner than muffin batter, but thicker than crepe batter. do not overmix as this will toughen the pancakes.

Whisk in some chopped walnuts and some bits of whatever cooking apples you have around...Fuji, Granny Smith..anything that maintains some texture when cooked. Fresh blueberries in season work well.

Oil your griddle or skillet , get it hot to the point where a water drop dances on the surface. cook the pancakes. Serve with butter and maple syrup.

...this recipe developed using research methods outlined in "On Food and Cooking: the science and lore of the kitchen" by Harold Mcgee (1984)