Whole Wheat Pancakes

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. 
2. In another bowl add the milk, melted butter, vanilla and egg. 
3. Mix together wet ingredients. 
4. Next slowly add the liquid mixture to the dry ingredients, and with a wire whisk, combine everything together until a smooth batter forms.

1. Preheat Blue Rhino Razor or Blue Rhino Stainless Steel Griddle on medium-heat.
2. Make sure the surface area is clean.
3. Grease the cleaned surface area with butter. 
4. Using a 1/3 cup as a portion for each pancake, pour the batter onto the hot griddle. 
5. Using the back part of the measuring cup, spread the batter out, gently creating a round shape pancake. Flip the pancakes over once the bottom is golden in color and the top surface of the batter bubbles all over. 
6. Repeat with remaining batter-pancakes. 
7. To serve, layer the pancakes with the Rhubarb Strawberry Sauce, fresh whipped cream, and just picked mint from the garden and time to devour immediately!