Vanilla Buttermilk Whole Wheat Pancakes
Vanilla Buttermilk Whole Wheat Pancakes recipe
Yield
8 servingsPrep
8 minCook
10 minReady
26 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | tablespoons |
cornmeal
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ¼ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 4 | large |
egg whites
|
|
| 3 | tablespoons |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
buttermilk
|
|
| ¼ | cup |
butter
1/2 tick, melted, or you can use half vegetable oil and half butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
cornmeal
|
|
| 3.8 | ml |
salt
|
|
| 6.3 | ml |
cinnamon
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 4 | large |
egg whites
|
|
| 45 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
buttermilk
|
|
| 59 | ml |
butter
1/2 tick, melted, or you can use half vegetable oil and half butter |
|
Directions
In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.
Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.
Heat a griddle or large skillet over medium-low heat.
Grease the surface, then ladle half-cups of the batter to form each pancake.
Cook until puffed and golden brown, about 1½ to 2 minutes on each side.
This makes 8 to 10 pancakes.
Serve with butter or maple syrup.
You can half the recipe if you don't want to make too many.
Serve with butter and maple syrup.
