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Whole Wheat Buttermilk Pancakes

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“These are very light and very good. Also excellent for waffles with fresh blueberry.”
READY IN:
29mins
SERVES:
4
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, beat the eggs until frothy.
  2. Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.
  3. Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).
  4. Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.
  5. Ladle about 1/3 cup batter onto surface for each pancake.
  6. Cook until bubble form on top and batter is set, 1 to 2 minute.
  7. Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.
  8. Transfer to a plate dust the pancake with confectioners' sugar.

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