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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These are very light and tender pancakes. These pancakes are excellent with maple syrup. Ingredients:
1 cup whole wheat flour |
2/3 cup all-purpose flour |
1/3 cup wheat germ |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 tablespoons brown sugar |
1 teaspoon salt |
5 1/3 tablespoons unsalted butter |
2 1/2 cups buttermilk |
2 eggs, beaten |
3 tablespoons unsalted butter |
Directions:
1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
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