Breakfast and Brunch Recipe — Whole Wheat Pancakes

These are very light and tender pancakes. These pancakes are excellent with maple syrup.

Ingredients

• 1 cup whole wheat flour
• ⅓ cup all-purpose flour
• ⅓ cup wheat germ
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 5 ⅓ tablespoons unsalted butter
• 2 ½ cups buttermilk
• 2 eggs, beaten
• 3 tablespoons unsalted butter

Cooking Directions

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, and 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.

Nutrition Facts

• calories547.8
• carbohydrateContent57.2 g
• cholesterolContent162.7 mg
• fatContent29.5 g
• fiberContent5.5 g
• proteinContent17 g
• saturatedFatContent17.1 g
• sodiumContent1078.8 mg
• sugarContent14.3 g