Whole Wheat Buttermilk Pancakes

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When I was younger, I thought all all pancakes, muffins, cakes, etc.
came from a box.

The idea of “from scratch” never entered my mind until I was in about fifth grade.

I don’t blame my mom for not introducing me to the world of homemade pancakes, though.
I’m honestly quite thankful. It leaves me room to be creative with my pancakes, as you’ve seen.
Lemon Berry Poppyseed. Carrot Cake.
And now I’m going all classic on you with buttermilk.

In our busy house, two-ingredients-and-stir recipes were God-sends.
We still rely on them for quick fixes.
Truthfully, though, homemade are so much better.

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And, often, better for you!
These pancakes are made with white whole wheat,
which is filled with fiber to keep you fuller longer!

Using buttermilk is important for moist (I know, scary word) pancakes.
Making fat-free buttermilk is also very simple:
add a tablespoon of white vinegar to a measuring cup and fill it up to the cup mark
with skim milk. No need to buy a jug of higher-fat buttermilk.

Pancakes are also very forgiving.
You can add pretty much anything you like,
and they’re almost guaranteed to taste good.

If you couldn’t tell by now, breakfast is my favorite meal of the day.
As it well should be – it’s delicious!

First start with your dry ingredients: flour, sugar, baking soda + powder, salt

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and mix in your liquids – buttermilk and egg

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Whee! And stir to combine.

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Don’t worry about chunks of flour. Stirring too much will make for a dense pancake,
and who wants that?

Then pour in 1/4 cup portions into a pan (spray with nonstick spray if needed)
and throw in your add-ins.

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le blueberry

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or, if you’re my crazy brother, enjoy a chocolate chip pancake topped with
even more chocolate chips.
Chocolate Chip Masterpiece, I think he called it.

And dig in!

makes 8 medium pancakes
Ingredients
1 cup white whole wheat flour
2 tablespoons granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 cup buttermilk
1 egg, beaten
add-ins such as blueberries, chocolate chips, raisins

1. Mix flour, sugar, baking soda, baking powder, and salt.
2. Mix together buttermilk and egg and pour into the dry mixture. Slowly stir together. Clumps are just fine.
3. Let a skillet sit at medium heat for a few minutes. Use a 1/4 cup measure to pour mix into the pan, as many cakes at a time as you can handle. I… can only do one. Unashamed. Press in add-ins. Cook on each side for 2-3 minutes, or until the bubbles in the center stay open.
4. Serve warm with maple or pancake syrup and whatever else it is that you fancy.

Enjoy!

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4 thoughts on “Whole Wheat Buttermilk Pancakes

  1. Pingback: Dutch Cake | familyrecipebooks

  2. Pingback: Cake | familyrecipebooks

  3. Pingback: Missing an Ingredient? Buttermilk this time!!! | Stubborn's Place

  4. Pingback: Greek Yogurt Pancakes | Cooking with The King

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