Buttermilk Whole Wheat Pancakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c whole wheat flour
1 tbsp sugar
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 c buttermilk
2 whole eggs
1 tbsp cooking oil
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Directions: |
Directions:Mix the dry ingredients together in a 1.5 quart bowl; combine the wet ingredients together in a separate bowl stirring with a fork; add this to the dry while stirring with a spoon until well mixed. Preheat the griddle (or skillet) medium high heat (water drops will dance). Oil a paper towel and wipe the skillet before cooking each batch of pancakes. Use a serving spoon to measure and pour batter onto skillet; try for four inch pancakes. Cook until golden brown before flipping.
Hints: Replace 1 cup of whole wheat flour with 1 cup of buckwheat flour for a lighter pancake; fold in 3/4 c of frozen or fresh blueberries after mixing batter and 1/4 c of blueberries and 1 tbsp butter into 1 c of syrup, then heat; serve with yogurt and sliced bananas for a healthy meal. |
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Number Of
Servings: |
Number Of
Servings:12-4 inch pancakes |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: On school nights prepare both dry and wet ingredients but don't mix together; mix batter in the morning for pancakes in five minutes.
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