Whole-Wheat Buttermilk Pancakes |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang. Ingredients:
1 cup whole wheat flour |
1/4 cup flour |
1/4 cup yellow cornmeal |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 1/2 cups buttermilk |
2 eggs, lightly beaten |
2 tablespoons honey |
Directions:
1. COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl.
2. Combine buttermilk, eggs and honey in a medium bowl.
3. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
4. HEAT prepared griddle over medium heat until hot.
5. Pour about 1/3 cup batter onto griddle.
6. Cook for 2 to 3 minutes on each side or until golden brown.
7. Repeat with remaining batter.
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