• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Whole Wheat Buttermilk Pancakes

  • 4servings
  • 29minutes
  • 463calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C
MineralsSelenium, Natrium, Fluorine, Chromium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 2 cups unbleached white whole wheat flour , sifted

  3. 3 tablespoons sugar

  4. 2 teaspoons baking powder

  5. 1 teaspoon baking soda

  6. 1 teaspoon salt

  7. 2 1/4 cups fat-free half-and-half, plus

  8. 2 tablespoons lemon juice (mix together)

  9. 4 tablespoons margarine , melted. (earth balance natural buttery spread)

  10. 1/2 teaspoon vanilla extract

  11. confectioners' sugar , for dusting

  12. warm maple syrup , for serving

Instructions Jump to Ingredients ↑

  1. In a bowl, beat the eggs until frothy.

  2. Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.

  3. Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).

  4. Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.

  5. Ladle about 1/3 cup batter onto surface for each pancake.

  6. Cook until bubble form on top and batter is set, 1 to 2 minute.

  7. Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.

  8. Transfer to a plate dust the pancake with confectioners' sugar.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback