Whole Wheat Buttermilk Pancakes
3/4 cup whole wheat flour
3/4 cup all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups fat free buttermilk(can use 1 cup of fat free milk with 1 tbsp lemon juice as a substitute, mix milk and lemon juice and let it set for about 10 min. prior to using)
1 tablespoon canola oil
1 large egg
1 large egg white
In a large mixing bowl, whisk together flours, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, oil, egg, and egg white. Pour wet ingredients into dry ones. Stir until combined and the dry ingredients are just barely moistened.
Heat a nonstick griddle or nonstick skillet with cooking spray over medium heat. Using a measuring cup, pour 1/2 cup batter on the hot surface. Repeat until you've finished the skillet with pancakes. (You will have 2-3 batches depending on your pan size)
Flip pancakes when their edges look lightly browned and many bubbles appear on the surfaces facing you. Continue to cook until both sides are lightly browned. Serve with butter and syrup.
Makes 12 pancakes (I measured mine (1/4 cup) and making 2 batches came out with 25 pancakes)
Cost of recipe: around $2.00, I fed 6 with this recipe.
Buttermilk Syrup (We eat this rarely, it is special at my house!)
1 1/2 cups sugar
3/4 cup fat free buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Place first 5 ingredients in large saucepan and bring to boil. Cook for 7 minutes, stirring to prevent scorching. (Mixture will foam.) Remove from heat and add vanilla.