Whole-Wheat Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve the pancakes with heated maple syrup. Remember that serving sizes are designed for adult needs; baby will eat less and need only a small drizzle of syrup. Ingredients:
3.4 ounces all-purpose flour (about 3/4 cup) |
6.3 ounces whole-wheat flour (about 3/4 cup) |
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 |
Directions:
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl, stirring with a whisk. Combine buttermilk and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist.
2. 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.
3. For baby: Cut a pancake into bite-sized pieces and serve on a rimmed plate. Drizzle lightly with syrup.
4. Kitchen Tip: Keep cooked pancakes warm in a 200° oven while preparing remaining pancakes, and then serve to the whole family.
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