Whole Wheat Buttermilk Pancakes

from ButterYum

makes 6 servings

Ingredients

• • 3/4 cup all purpose flour

  • 3/4 cup whole wheat flour

  • 3 tablespoons granulated 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

  • non-stick cooking spray

Directions

• 1. In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.

  2. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.

  3. Preheat a griddle and spray with non-stick cooking spray over medium heat.

  4. Ladle about 1/4 cup of batter per pancake onto the griddle.

  5. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

*Buttermilk substitution: For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup. Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly. Use right away.

adapted from Cooking Light's The New Way To Cook Light