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
In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.
In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.
Preheat a griddle and spray with non-stick cooking spray over medium heat.
Ladle about 1/4 cup of batter per pancake onto the griddle.
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