Whole-Wheat Buttermilk Pancakes

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Using whole-wheat pastry flour is the key to adding heart-healthy fiber and still having a tender, fluffy pancake. You could substitute all the all-purpose flour with whole-wheat pastry flour if desired.

MAKES ABOUT 2 1/2 DOZEN 3-INCH PANCAKES

1 cup all-purpose flour

1 cup whole-wheat pastry flour.

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3 tablespoons sugar

4 tablespoons butter, plus more butter for pan

3 large eggs

2 cups buttermilk

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Fruit or chopped nuts if desired

 

Melt butter and let cool slightly. Whisk together the all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, salt and sugar. Set aside.

Heat a griddle to 350°F. Beat eggs with a whisk until slightly foamy. Whisk in buttermilk and extracts. Add egg mixture to flour mixture  and whisk just until combined. A few remaining lumps are fine. Stir in melted butter. Lightly butter the griddle. Gently ladle pancake batter onto the griddle. Sprinkle in fruit or chopped nuts if desired.

When bubbles form and begin to burst around edges of pancakes and the griddle side of the pancakes are golden, gently flip. Continue to cook 2 to 3 minutes, or until pancakes are set.

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