Whole-Wheat Buttermilk Pancakes (CL)

By goldens64

Karen Levin, Cooking Light

MARCH 2010

Ingredients

• 3.4 ounces all-purpose flour (about 3/4 cup)
• 3.6 ounces whole-wheat flour (about 3/4 cup)
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1 tablespoon canola oil
• 1 large egg
• 1 large egg white
• Cooking spray
• 3/4 cup maple syrup
• 3 tablespoons butter

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)