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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3/4 cup(s) all-purpose flour |
1 1/2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
2 tablespoon(s) butter, plus more as needed |
2 large eggs |
1 tablespoon(s) honey |
1 1/4 cup(s) low-fat buttermilk |
1/4 cup(s) milk |
1/4 teaspoon(s) salt |
2 tablespoon(s) wheat germ (optional) |
3/4 cup(s) whole-wheat flour |
Directions:
1. In a medium bowl, whisk together both flours, the baking powder, baking soda, wheat germ and salt. Set aside.
2. In a small bowl, whisk together the eggs, buttermilk, milk and honey. Stir the wet ingredients into the dry until just incorporated (the mixture may be somewhat lumpy.)
3. Heat a large skillet over medium heat with 1 tablespoon butter.
4. Pour the batter into the skillet, using 1/3 cup per pancake. Leave at least 1 inch between each. Cook until the bottoms are golden brown and small bubbles pop on the top, 3 to 4 minutes.
5. Flip and continue cooking until the other side is golden brown, another 2 to 3 minutes. Repeat with remaining batter, using additional butter as needed.
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