Buttermilk Pancakes

Servings

Serving size

2 pancakes

COOKING TIME

30 Minutes

This recipe can easily be multiplied or halved. Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.

Ingredients

6 Tbsp. Enriched all purpose white flour

6 Tbsp. Whole wheat flour

1 tsp. Sugar

1 tsp. Baking powder

2/3 cup Reduced fat buttermilk

2 large Egg(s)

1 tsp. Vanilla extract

4 tsp.. Unsalted butter (2 tsp. per serving)

2 Tbsp. Maple syrup (1 Tbsp per serving)

Instructions

Sift the all purpose flour, whole wheat flour, sugar and baking powder into a large mixing bowl.

Add buttermilk, eggs and vanilla extract and blend using a large whisk until smooth.

Heat a non-stick griddle over medium-high heat.

Let the batter stand for at least 2 minutes while the griddle is heating.

Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst.

Turn pancake and cook for about 1/2 the time of the first side until the are golden brown.

Remove and top with butter and maple syrup.