Whole Wheat Pancakes

By JenHall

Very light & tender pancakes, excellent with maple syrup

Made these the other day so amazingly good!! I ended up with lumps of butter in the batter (maybe I didn't have the patience to cut the butter small enough as directed in the recipe) but it was ok, they melted when you cooked the pancakes! Wasn't necessary to put butter on top, they were GOOD!!

Ingredients

• 1 cup whole wheat flour
• 2/3 cup all-purpose flour
• 1/3 cup wheat germ
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 5 1/3 tablespoons unsalted butter
• 2 1/2 cups buttermilk
• 2 eggs, beaten
• 3 tablespoons unsalted butter

Details

Servings 4

Preparation

Step 1

1) In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar & salt.

2) Cut the butter into small pieces with a knife, and add the butter to the flour mixture. Mix until the mixture has a sand-like consistency.

3) Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

4) Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4-inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

NOTE: can probably cut down on the butter in the batter or possibly leave out all together to cut down on fat & calories. Haven't tried it this way yet but I might next time.

Calories: 549; Total fat: 29.5g; Cholesterol: 177mg