Sunday, March 6, 2011

Whole Wheat Buttermilk Pancakes

I was hesitant to make these because I've never met a whole wheat pancake I like but this recipe is so yummy! Probably because the flour is half and half but we really couldn't tell they had wheat in them they were so light and fluffy.

Whole Wheat Buttermilk Pancakes

From Our Best Bites

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

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