"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Whole Wheat Pancakes Recipe

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This recipe for Buttermilk Whole Wheat Pancakes, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Pacheco - Warehouse
Added: Saturday, January 27, 2007

Category:
Category:

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

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.

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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