Whole-Wheat Pancakes

By kathryns

Ingredients

• 2 c (11 ounces) whole-wheat flour
• 2 TB sugar
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2-1/4 TB plus 2 tsp vegetable oil
• 2 large eggs

Details

Servings 15
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.

2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. (Mixture will be thick; do not add more buttermilk.)

3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup dry measuring cup or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.