The Ultimate Pancake

April/May 2000
By Talph Parillo 
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I'll bet I flip the lightest, fluffiest whole wheat pancakes ever made. I mix three eggs, two cups of milk, half a cup of oil, one tablespoon of brown sugar and one teaspoon of salt in a blender for three minutes or until the liquid is frothy. Then I add two cups of whole wheat flour and one or two teaspoons of baking soda, and mix the batter by hand.

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Talph Parillo, Bellflower, CA
(October 1989)

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