Whole Wheat Pancakes. Easy Recipe!

INSTRUCTIONS

1. Place the eggs, milk and a pinch of salt in a bowl (if you want to perfume with an essence or lemon or orange zest, add it as well). Beat until combined.
2. Add half of the flour and beat with a hand mixer or electric mixer until a smooth dough is formed with no visible lumps. Add the remaining half of flour and beat again for a few more minutes.
3. Cover with plastic kitchen film and let rest in the fridge for about 2 hours. Thus the protein in the flour is hydrated. If you are wondering if you can cook without resting, the answer is yes, but the flavor will not be the same. If you prepare the dough the day before, it improves its flavor even more.
4. Before starting to cook these wonderful pancakes, add melted butter to the dough, stir, and if you are going to add any extra ingredients, this is the moment (apple, pears, etc.).
5. To cook we need a frying non-stick frying pan or pancake pan with a little butter or oil (I use spray butter). Place a little of the preparation with a ladle, cook over low heat until the dough coagulates and the edges come off, turn and cook the other side.
6. For stuffed pancakes without further cooking (such as cannelloni), you can cook them until lightly browned. If you are going to fill them and take them to the oven, for example, it is better to cook them leaving them white (these are called crepes), since the edges will be too crispy when they are cooked extra in the oven.