Oven-Baked Wheat Pancakes
Oven-Baked Wheat Pancakes recipe
Yield
8 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
buttermilk
sour milk or orange juice |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk
sour milk or orange juice |
|
| 2 | large |
eggs
|
|
| 15 | ml |
brown sugar
|
|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
butter
melted |
|
Directions
Preheat oven to 450℉ (230℃).
Butter 2 large baking sheets, and place in oven.
Combine all ingredients. Do not overmix; the batter should be lumpy.
Ladle pancakes onto hot baking sheets.
Bake 10 minutes without turning over pancakes.
Serve with fresh fruits, nuts and syrup if desired.
