Whole Wheat Buttermilk Pancakes

Have any of you ever had a recipe you really want to perfect and after many, many tries it still doesn't come out right? This might be something you ate at your favorite restaurant and you were trying to replicate it, or it might be a family tradition that no one has a recipe for.

Well, this morning I DID IT! I finally got the fluffy, whole wheat pancakes I had been wanting. I've never been a fan of old fashion buttermilk pancakes as they tend to be too sweet. I would rather enjoy some hearty whole wheat ones. The trick I think I discovered is the combination of a larger amount of buttermilk and both baking powder and soda. I normally just use baking powder and no soda. Using both results in a wonderful chemical reaction that allows the pancakes to fluff to perfection!

Now I will warn you that using whole wheat flour along with the white whole wheat flour will make these heavier than regular buttermilk pancakes. If you are interested in making these less hearty but still use higher in fiber and healthier than traditional ones than use all while whole wheat flour.



Whole Wheat Buttermilk Pancakes
Makes about 8 -5inch pancakes

2 cups fat free buttermilk
1 egg
1 egg white
¼ cup canola oil
1 tsp vanilla
2 tsp cane sugar
¼ tsp cinnamon
1 cup white whole wheat flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt

In a small bowl whisk together milk, eggs, oil, vanilla and sugar. Measure all dry ingredients into a large bowl then gradually add wet ingredients and stir. Be careful not to over stir as this will result in chewy, tough pancakes. Heat skillet or griddle to medium high and pour ¼ cup of batter per pancake. If you are not using a non-stick skillet then add a little bit of butter or cooking spray to prevent from sticking. Let cook about 2 minutes per side making sure not to get too brown.