Wednesday 25 February 2015

Whole Wheat Buttermilk Pancakes


6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)


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 
large egg 
large egg white 
Cooking spray
3/4 cup maple syrup
3 tablespoons butter 


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.


Keep cooked pancakes warm in a 200ยบ oven while preparing remaining pancakes, then serve them with heated maple syrup.


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