
Whole Wheat Pancakes
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1/4 cup melted butter
- 2 cups whole wheat flour (fresh ground preferred)
- 1/3 c sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions
Preheat griddle to medium-high heat. While the griddle is heating, in a medium bowl, sift together dry ingredients. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Add wet mix to the dry and fold gently just until combined, taking care not to over mix. Grease the griddle with butter. Scoop approximately 1/4 cup (more or less as desired for size) per pancake onto hot, greased griddle. Cook until edges and underside are browned and the top is lightly bubbling - usually ~2 minutes. Turn and cook until golden brown on the flip side ~1-2 minutes. Serve immediately. Pro-tip from Ryan: Once you've gone to the trouble of grinding your own flour for these pancakes, take the same care with your toppings. Opt for a European butter (never margarine) and pure maple syrup (skip the maple-flavored pancake syrup). Or consider making a batch of homemade buttermilk syrup and keeping it in your fridge for pancake day!Buttermilk Syrup
Ingredients
- 2 cups buttermilk
- 2 cups sugar
- 1 cup butter
- 1 teaspoon baking soda
- 1 tablespoon vanilla