Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Whole-wheat flour

  2. 1/2 cup 31g / 1.1oz Unbleached flour

  3. 1/4 cup 15g / 1/2oz Cornmeal

  4. 1/4 cup 15g / 1/2oz Quick or rolled oats

  5. 1/2 cup 80g / 2.8oz Brown sugar - (packed)

  6. 1 teaspoon 5ml Baking soda

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 2 Egg whites

  9. 1 cup 237ml Buttermilk - room temperature

  10. 1 cup 237ml Fat-free sour cream

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda, and salt; set aside In another mixing bowl, beat egg whites until soft peaks form; gently stir in buttermilk, and sour cream. Add flour mixture and stir just until batter is moistened.

  2. Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

  3. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

  4. This recipe yields about 16 (4-inch) pancakes Cook's Note: You can substitute the buttermilk by placing 1 tablespoon white vinegar in a glass measure and adding enough milk to equal 1 cup. Let stand for 5 minutes prior to using.


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