Whole Wheat Buttermilk Pancakes
3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan
*It is best to use real buttermilk but if you don't have any on hand you can make your own substitute by placing 1 1/2 Tbsp. lemon juice in a measuring cup and fill with milk to the 1 1/2 c. mark. Let sit for about 5 minutes.
Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for small ones (2-3"). Wait until bubbles form and edges are set and then flip.
Makes 12 large or 24 small pancakes.
Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.
Recipe source: OurBestBites.com who adapted it from Cooking Light
Hot Buttermilk Syrup
This stuff is so good you could drink it....wait, I think I have!
1 c. sugar
1/2 c. butter, 1 stick
1/2 c. buttermilk (I use 1/2 c. water and 2 Tbsp. buttermilk powder)
Scant 1/8 tsp. baking soda
1 tsp. vanilla
In a small bowl, whisk together dry ingredients (including buttermilk powder).
In saucepan, bring butter and buttermilk (or water) to a boil. Pour dry ingredients into saucepan, stirring constantly! Re-bring to boil and stir for a minute or two. It will thicken as it cools. Take off heat and stir in vanilla.