Whole Wheat Buttermilk Pancakes

December 26th, 2011 | Posted by Milana in Breakfast/Brunch

Hey Everyone!!! I hope you all enjoyed the holidays! I certainly did ….I woke up this morning in the mood to whip something yummy up for breakfast and sure enough I had the ingredients on hand to make these fluffy buttermilk pancakes.

Ingredients:

1/2 cup whole wheat pastry flour or white whole wheat flour

1/2 cup unbleached all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1-1/2 Tbsp Honey or maple syrup

1 Large Egg lightly beaten

1-1/2 cups unsweetened Original Ripple Milk mixed with 1.5 Tbsp white vinegar (leave for 5 minutes to coagulate)

2 Tbsp Avocado Oil

Cooking Spray for griddle

9 Tbsp All Fruit Raspberry Preserve

Directions:

  1. Heat griddle to 375 degrees. Whisk together flours, baking powder, baking soda, and salt in a mixing bowl. Add egg, honey, milk/ vinegar mixture, and 2 tablespoons oil; whisk to combine. Batter should have small to medium lumps.
  2. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease with cooking spray.
  3. Using a 2-ounce scoop or 1/4 cup, pour pancake batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
  4. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
  5. For Raspberry sauce, heat the jam in a small saucepan until warmed through. Drizzle about 3-4 tsp over each pancake serving.
*Makes 14 Fluffy Pancakes (2 per serving + 2-3 tsp of sauce)

**Original recipe was found on marthastewart.com

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Rating: 5.0/5 (4 votes cast)
Whole Wheat Buttermilk Pancakes, 5.0 out of 5 based on 4 ratings

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