Whole wheat buttermilk pancakes

Nutritional Information Amount per serving Calories: 351 Calories from fat: 26% Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter) Total: 20 Minutes

Whole wheat buttermilk pancakes
Whole wheat buttermilk pancakes

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup all-purpose flour $

  • 3/4

    cup whole wheat flour

  • 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 vegetable oil $

  • 1

    large egg $

  • 1

    large egg white $

  • Cooking spray $

  • 3/4

    cup maple syrup

  • 3

    tablespoons butter $

Directions

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. 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. Note: Keep cooked pancakes warm in a 200ยบ oven while preparing remaining pancakes, then serve them with heated maple syrup. Cooking Light APRIL 2002

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