Whole Wheat Hot Cakes Recipe

Whole Wheat Hot Cakes have been a popular breakfast dish for many years. The recipe dates back to the early 1900s, when people started to appreciate the health benefits of whole wheat flour. These hot cakes are delicious, nutritious, and easy to make.

History of Whole Wheat Hot Cakes:
Whole wheat flour was first produced in the 19th century as a healthier alternative to refined white flour. It became popular among health-conscious individuals who wanted to incorporate more nutrients into their diets. As a result, whole wheat recipes, including hot cakes, started to emerge.

Fun Facts about Whole Wheat Hot Cakes:
- Whole wheat flour contains all parts of the wheat grain, including the bran, germ, and endosperm. This makes it richer in fiber, vitamins, and minerals compared to refined white flour.
- Hot cakes, similar to pancakes, have been a staple in breakfast menus around the world for centuries. Each culture has its own variation, but the concept of a flat, round cake cooked on a griddle or frying pan remains the same.

Here's how you can make Whole Wheat Hot Cakes using the provided ingredients:

Ingredients:
- 1 cup whole wheat flour
- 2 teaspoons Dr. Price's Baking Powder
- 1/2 teaspoon salt
- 2 eggs
- 1 tablespoon sugar
- 2 cups milk
- 1/4 cup cream
- Jam (of your choice)
- Powdered sugar (for garnish)

Instructions:
1. In a mixing bowl, sift together the whole wheat flour, baking powder, and salt. This step ensures that there are no lumps in the batter and the ingredients are evenly combined.
2. In a separate bowl, beat the eggs with sugar until well-combined.
3. Add the milk and cream to the egg mixture and stir well.
4. Slowly add the dry ingredients to the wet ingredients, mixing gently to prevent lumps. The batter should be very thin, similar to the consistency of traditional pancake batter.
5. Heat a small frying pan over medium heat and lightly grease it.
6. Pour just enough batter into the pan to cover the bottom. The amount of batter will depend on the size of your pan and desired pancake size.
7. Cook the hot cake over a hot fire until bubbles start to form on the surface. This indicates that the pancake is ready to be flipped.
8. Carefully flip the pancake using a spatula and cook the other side until golden brown.
9. Remove the hot cake from the pan and repeat the process until you've used all the batter. This recipe should yield around 12 large pancakes.
10. Once cooked, spread your favorite jam or preserves over each hot cake and roll it up.
11. Sprinkle the hot cakes with powdered sugar and serve them hot.

These Whole Wheat Hot Cakes are not only tasty but also packed with nutrients. The whole wheat flour provides a good amount of fiber, while the eggs and milk contribute to the protein content of the dish. The addition of jam or preserves adds a touch of sweetness, and the powdered sugar adds a delightful finish.

Similar Recipes:
If you enjoy making Whole Wheat Hot Cakes, you may also want to try other pancake variations such as:

1. Blueberry Pancakes: Add fresh or frozen blueberries to the batter for a burst of fruity flavor.
2. Banana Pancakes: Mash ripe bananas and mix them into the batter for a naturally sweet and moist pancake.
3. Chocolate Chip Pancakes: Sprinkle chocolate chips onto the hot cakes as they cook for a deliciously indulgent treat.
4. Savory Pancakes: Replace the sugar in the recipe with herbs, spices, and grated cheese for a savory twist.

Experimenting with different flavors and ingredients will add variety to your pancake repertoire and make breakfast time even more enjoyable!