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Recipe: Whole Wheat Buttermilk Pancakes

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  • Author: Mavis Butterfield

Ingredients

Scale
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 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

Instructions

  1. 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.
  2. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
  3. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray.
  4. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
  5. Serve with syrup and butter.