Whole Wheat Buttermilk Pancakes

Yield:

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

Ingredients

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 

1 large egg 

1 large egg white 

Cooking spray

3/4 cup maple syrup

3 tablespoons butter 

Preparation

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.

Note:

 

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