Whole Wheat Pancakes with Buttermilk Syrup

Whole Wheat Pancakes (from the Watt's family recipe)

1 cup whole wheat flour

1/2 tsp salt

1 tsp baking soda

1 cup buttermilk

3 Tb molasses (can also just use regular sugar)

2 Tb oil

1 egg, separated

a tablespoon or two of ground flaxseed (optional)

Whisk dry ingredients together in medium bowl. Mix all wet ingredients, except egg whites, in a large bowl. Add dry ingredients and mix till fully incorporated. Beat egg whites until they form soft peaks. Gently fold egg whites into batter, right before cooking. (you can skip beating and folding the whites if you'd like, but it makes the pancakes much lighter)

Buttermilk Syrup

1 cup buttermilk

1 stick butter (1/2 cup)

1 tsp baking soda

1 cup granulated sugar

2 Tb light corn syrup (or golden syrup, if you have it!!)

2 tsp vanilla

Combine all ingredients except vanilla in a LARGE saucepan. Heat over medium heat until it starts to bubble. Stir continuously while bubbling for 5 minutes. remove from heat and stir in vanilla. Let cool mostly before serving.

I must note that to be completely true to the tradition of these pancakes, they should be served topped with vanilla greek yogurt, fresh berries, chopped mango, sliced almonds and the buttermilk syrup.