Whole-Wheat Buttermilk Pancakes |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Light, fluffy flapjacks, topped with butter and drizzled with sweet syrup, guarantee you'll start the day off right. Ingredients:
3.4 ounces all-purpose flour (about 3/4 cup) |
3.6 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 canola 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, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. 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.
|
|