Gramma Momo's WW Pancakes

Great simple recipe. Due to an allergy we used 2 flax eggs instead and to loosen it up I used a bit of AODA water. It turned out great! We used in a waffle iron and did take a while to cook through. Baby and toddler love them.

These pancakes have really great flavor! I had to sub water for the milk and they were still wonderful. I did add a little extra water to get the consistency I wanted. Thanks for sharing this great recipe!

I love vintage recipes and this World War II recipe is one to treasure. Without a doubt, it’s the best whole wheat pancake recipe I’ve tried. I used white whole wheat flour and vegetable oil in place of applesauce. The batter was extremely thick and more consistent with a muffin batter. For me, an ideal pancake batter should be thick, yet pourable. I added more milk until I got the consistency I wanted. Following the recipe directions, I used 2 Tablespoons of batter per pancake. I got 24 cute little medallion sized pancakes. Hardly big enough for a single serving as suggested by the recipe, but they say times were hard during WW II. People had to ration back then and maybe that was all you got. I don’t know? I just know these little gems were light, fluffy, and flavorful. The only thing you have to be careful with is not to overcook them or they get dry and crumbly.

The serving size must be a typo. It should probably say it serves between 2 and 4 people. I cut the recipe in half and it fed my son & I. It made 10 smallish pancakes. I cut the baking soda & powder by just a tad and my pancakes were very, very fluffy. I had to smoosh them down a bit. I did have to add a bit more milk, which I hate to do since it makes you mix them more. But, the flavor was very, very good! I used White Whole Wheat and less vanilla (personal preference, I'm not a huge fan of vanilla in pancakes). I used a bit less brown sugar. I just used Pam instead of oil in the pan. Thanks for sharing your family recipe, I'll make it again!