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| Whole Wheat Buttermilk Pancakes - ButterYum |
I'm trying to incorporate more whole grains into our diet - so when I saw this recipe for whole wheat buttermilk pancakes on Taking On Magazines one recipe at a time I had to try it (btw, Christiane is a scream - you have to visit her blog if you haven't already). The recipe is from Cooking Light so I had a feeling it would be awesome. It was! These pancakes are light, flavorful, easy to make, and they're healthy - quite possibly the best pancakes I've ever eaten. I hope you give them a try.
Whole Wheat Buttermilk Pancakes
Printable Recipe
makes 6 servings
adapted from Cooking Light's The New Way To Cook Light
3/4 cup all purpose flour
3/4 cup whole wheat flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk (homemade buttermilk directions below)
1 tablespoon canola oil
1 large egg
1 large egg white
non-stick cooking spray
In a small bowl, combine the buttermilk, canola oil, and eggs; set aside. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth. Preheat a griddle and spray with non-stick cooking spray over medium heat. Ladle about 1/4 cup of batter per pancake onto the griddle. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.
Homemade Buttermilk:
For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice to enough milk to equal one level cup. Stir and rest for 5-10 minutes until the milk begins to curdle and thicken slightly. Use right away.
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