Wednesday, September 1, 2010

Whole Wheat Buttermilk Pancakes

¾ C all-purpose flour
¾ C whole wheat flour
3 tbsp. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ C low-fat buttermilk
1 tbsp. vegetable oil
1 large egg
1 large egg white
Cooking Spray
¾ C maple syrup
3 tbsp. butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients first in large bowl, stirring with a whisk.

Combine buttermilk, oil, eggs and egg white , stirring with a whisk; add flour mixture, stirring just until moist.

Heat a nonstick griddle or skillet coated with cooking spray over medium heat. Spoon apx. ¼ C batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with Syrup and butter.

**Diners, Drive-Ins and Dives**

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