Whole Wheat Buttermilk Pancakes
- Ready In:
- 29mins
- Ingredients:
- 12
- Yields:
-
16 pancakes
- Serves:
- 4
ingredients
- 2 eggs
- 2 cups unbleached white whole wheat flour, sifted
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1⁄4 cups fat-free half-and-half, plus
- 2 tablespoons lemon juice (mix together)
- 4 tablespoons margarine, melted. (earth balance natural buttery spread)
- 1⁄2 teaspoon vanilla extract
- confectioners' sugar, for dusting
- warm maple syrup, for serving
directions
- In a bowl, beat the eggs until frothy.
- Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.
- Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).
- Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.
- Ladle about 1/3 cup batter onto surface for each pancake.
- Cook until bubble form on top and batter is set, 1 to 2 minute.
- Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.
- Transfer to a plate dust the pancake with confectioners' sugar.
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