Whole Wheat Buttermilk Pancakes |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 10 |
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These are very light and very good. Also excellent for waffles with fresh blueberry. Ingredients:
2 eggs |
2 cups unbleached white whole wheat flour, sifted |
3 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 1/4 cups fat-free half-and-half, plus |
2 tablespoons lemon juice (mix together) |
4 tablespoons margarine, melted. (earth balance natural buttery spread) |
1/2 teaspoon vanilla extract |
confectioners' sugar, for dusting |
warm maple syrup, for serving |
Directions:
1. In a bowl, beat the eggs until frothy.
2. Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.
3. Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).
4. Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.
5. Ladle about 1/3 cup batter onto surface for each pancake.
6. Cook until bubble form on top and batter is set, 1 to 2 minute.
7. Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.
8. Transfer to a plate dust the pancake with confectioners' sugar.
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