Whole Wheat Buttermilk Pancakes
(from home4edu’s recipe box)
mmmmmm. Uses white and Montana Gold (or a pastry whole wheat) for a light, but hearty pancake. Sucanat is natural cane sugar.
Source: old cook book and my improvements!
Prep time: 10 minutes
Cook time: 15 minutes
Serves 6 people
Categories: Breakfast
Ingredients
- 1 C all purpose flour
- 1 C whole wheat flour
- 1 1/2 t baking powder, rounded
- 1/2 t baking soda, rounded
- 1/2 t salt
- 1 or 2 T Sucanat or sugar
- 1 T dairy whey
- 2 C buttermilk
- 2 eggs
- 3 T melted butter
- Opt 1 add in: 1 C blueberries, stirred into dry mixture
- Opt 2 add in: 1/2 - 3/4 C mini semi-sweet chocolate chips. Start with 1/2 C and add more if you desire. Stir into the dry mixture.
Directions
-
Mix all the flours, baking powder, baking soda, salt and dairy whey in a mixing bowl.
-
Mix buttermilk, eggs, and sucanat, beating eggs in.
-
Pour the wet into the dry and pour in the melted butter. Stir until just mixed. Over-stirring will deflate the batter and make them super flat. yuck.
-
On a griddle (Electric: 275 – 300 degrees F) spoon onto and cook like you normally do.
-
Enjoy