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
Toasted walnuts, chopped
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.
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