I'm trying to incorporate more whole grains into our diet - so when I saw this recipe for whole wheat buttermilk pancakes on Taking On Magazines one recipe at a time I had to try it (btw, Christiane is a scream - you have to visit her blog if you haven't already). The recipe is from Cooking Light so I had a feeling it would be awesome - and it was! These pancakes are healthy, light, and utterly delicious - quite possibly the best pancakes I've ever eaten.
Whole Wheat Buttermilk Pancakes
makes 6 servings
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons granulated 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
- non-stick cooking spray
- In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.
- In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.
- Preheat a griddle and spray with non-stick cooking spray over medium heat.
- Ladle about 1/4 cup of batter per pancake onto the griddle.
- When edges are set and tiny bubbles start to appear, flip and cook on second side until done.
*Buttermilk substitution: For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup. Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly. Use right away.
adapted from Cooking Light's The New Way To Cook Light