Easy Whole Wheat Pancakes
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Sunflower oil||1 1⁄2 Teaspoon|
|Warm water||3 Tablespoon|
Place the flour in a mound on a sturdy work surface.
Make a well in the flour large enough to hold the eggs.
Place the eggs in the well and beat with a fork, incorporating the flour gradually.
When the egg mixture becomes stiff, add the oil, then work in the remaining flour with your fingers, adding enough water to make a smooth ball of dough.
Set the dough aside to rest for 30 minutes under an overturned bowl.
Divide the dough into quarters, and roll out, one quarter at a time, to a thickness of about 1/16 inch or as thin as possible without tearing the dough.
Dry the dough slightly by letting it rest, uncovered, for 10 minutes, turning it over once.
Dust with flour, then roll up jelly-roll style and cut noodles to desired width.
Unroll and cut noodles to desired length.