Saturday, March 5, 2011

Whole Wheat Pancakes

1 cup (4.25 ounces) all purpose flour
1 cup (4.5 ounces) whole wheat flour
2 T cornmeal
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 T baking powder
1 teaspoon baking soda
1/2 cup egg whites (about 4 egg whites)
3 T honey
1 teaspoon vanilla
2 1/4 cups buttermilk
1/4 cup (1/2 stick) butter, melted

Preparing the pancakes:
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 1 1/2 to 2 minutes on each side. Serve with whipped butter and hot maple syrup.

Makes 8 to 10 pancakes


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP