Buttermilk Whole-Wheat Pancakes

Ingredients:
  • 1/2 C flour
  • 1/2 C whole-wheat flour
  • 1 Tbs. brown sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 beaten egg
  • 1 C buttermilk
  • 2 Tbs. cooking oil
Instructions:

In a medium mixing bowl stir together the flours, brown sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, buttermilk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. For dollar-size pancakes, pour about 1 tablespoon batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 8-10 standard-size pancakes or 24 dollar-size pancakes.


Date Added:January 01, 2002
Classification:Quick Breads
Source:Mine
Meals:Breakfast, Brunch
Course:Main Course
Preparation:

Stovetop

Notes:

2007…2015, 2016