Recipe: Light as a Feather Whole Wheat Pancakes (using buttermilk)
Breakfast and Brunch
1 1/3 cups whole wheat flour
1 egg
1 1/2 tsp baking powder
1 1/3 cup buttermilk
1/4 tsp salt
1 tbsp brown sugar
1/4 tsp baking soda
1 tbsp oil
In a medium bowl, stir or sift dry ingredients together.
Beat egg, buttermilk, brown sugar, and oil together. Stir into dry ingredients just until moistened. Batter should by slightly lumpy.
Pour 1/4 cup batter for each cake onto a well seasoned hot griddle. Turn when bubbles appear on surface. Turn only once.
Alternatives:
- Omit soda, use 2 tsp baking powder and 1 1/3 cups regular milk
- Add 1/2 cup fresh or frozen blueberries
- Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
Servings: Makes 12 4-inch pancakes
One serving provides approx. 76 cals; 3 g protein; 12 g carbs; 2 g fiber; 2 g fat; 19 mg cholesterol; 166 mg sodium
Source: Kansas Wheat Commission
MsgID: 3134068
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Whole Grains (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Whole Grains (22)
Board: Daily Recipe Swap at Recipelink.com
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