Whole Wheat Pancakes
These are very light and tender pancakes. These pancakes are excellent with maple syrup.
1 cup whole wheat flour
2/3 cup all purpose flour
1/3 cup wheat germ
1-1/2 teaspoons baking powder
1/2 teaspoon 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
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.
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.
Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
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.
Makes 4 to 5 servings.