Whole Wheat Pancakes

makes about sixteen to eighteen (5-inch) pancakes


1 cup unbleached all-purpose flour

1 cup whole wheat flour

2 Tablespoons finely ground cornmeal 

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 Tablespoon baking powder

1 teaspoon baking soda

4 extra large egg whites

3 Tablespoons brown rice syrup or honey

1 teaspoon pure vanilla extract

2 1/4 cups buttermilk

1/4 cup (2-ounces) unsalted buter, melted


Accompaniments

Toasted walnuts, chopped

Butter

Maple Syrup


In a large bowl whisk together the white flour, wheat flour, cornmeal, salt, cinnamon, baking powder, and baking soda.


In a blender, purée the egg whites, syrup, vanilla, buttermilk, and butter until thoroughly combined, about 30 seconds.


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


Heat a griddle or large skillet over medium-low heat.  Grease the surface, then ladle 1/3 cup of the batter to form each pancake.  Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.  


Printed from thegalleygourmet.net