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Buttermilk Pancakes - Cooking Light

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“Whole wheat, low fat, from Cooking Light, March 2010.”
READY IN:
20mins
SERVES:
6
YIELD:
12 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
  2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

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