Whole Wheat Raspberry Pancakes

www.acozykitchen.com

Recipe adapted from Seattle Times

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

tablespoons honey

1 teaspoon vanilla

2 1/4 cups buttermilk

1/4 cup (1/2 stick) butter, melted

1 cup of raspberries or berries of your choice

Pre-heat oven to 200F. This is to keep your pancakes warm.

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

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