Recipe: Light as a Feather Whole Wheat Pancakes (using buttermilk)

LIGHT AS A FEATHER WHOLE WHEAT PANCAKES

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