Whole-Wheat Buttermilk Pancakes
(from bjs2005’s recipe box)
(Yield: 6 servings; serving size: 2 pancakes, 2 TBS syrup, 1 ½ tsp butter))
Categories: Breakfast
Ingredients
- • 3/4 cup all-purpose flour
- • 3/4 cup whole wheat flour
- • 3 Tablespoons sugar
- • 1 1/2 teaspoons baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 1/2 cups low-fat buttermilk
- • 1 Tablespoon vegetable oil
- • 1 large egg
- • 1 large egg white
- • Cooking spray
- • 3/4 cup maple syrup
- • 3 tablespoons butter
Directions
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Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
-
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.