Sweet Whole Wheat Pancakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy. Ingredients:
3/4 cup self-rising flour |
3/4 cup whole wheat flour |
3 tablespoons sugar (if using splenda, 2 t.) |
1/4 tablespoon salt |
1 teaspoon baking soda |
1 tablespoon maple syrup |
1 egg |
1 cup buttermilk |
3/4 cup 2% low-fat milk (i use skim) |
1 cup blueberries or 1 cup any chopped fruit |
Directions:
1. In a large bowl, combine the dry ingredients.
2. In a medium bowl, combine remaining ingredients except berries.
3. Mix well.
4. Add wet ingredients to dry ingredients.
5. Mix until smooth.
6. Lightly coat a griddle with non-stick cooking spray.
7. Ladle approximately 1/4 cup batter on griddle.
8. Sprinkle with berries.
9. Cover berries with additional batter.
10. Cook until bubbles form.
11. Flip and cook other side until golden brown.
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