Whole Wheat Pancakes

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.

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