Buttermilk Whole Wheat Pancakes with Orange Zest
melted, or canola oil
Whisk the dry ingredients together in a large bowl until well mixed.
In another medium bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just incorporated. Do not over mix.
Bring a nonstick skillet or a griddle to a medium-high heat.
Lightly butter the pan or use canola oil and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side.
Allow the edges to brown lightly and then flip to cook the other side.
Keep pancakes warm in the 200 F degrees oven.
Serve warm with maple syrup.