INGREDIENTS
3 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons melted butter or oil
2 Tablespoons honey
2 eggs, lightly beaten
4 cups (1 quart) buttermilk
blueberries and/or pecans
DIRECTIONS
Mix together dry ingredients in a big bowl.
In a separate bowl, mix all wet ingredients.
Pour wet ingredients into dry ingredients
and stir only until combined. Let batter sit
at least 10 minutes at room temperature
before cooking pancakes.
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Heat griddle or pan on medium-high heat.
Grease hot pan lightly with butter or oil.
Using a measuring cup or ladle, pour 1/2
cup batter onto hot griddle. In 3-4 minutes,
small bubbles form around the edges
of the pancakes. The edges will then begin
to look dry and waxy. Flip pancake and
cook approximately 2-3 minutes on the
other side. Test for doneness by touching
the pancake edge and then the center—
they should feel alike. If using blueberries,
stir 1-2 cups fresh or frozen berries into
batter, lower the temperature and cook
pancakes a little longer. If using pecans,
just drop onto uncooked top of pancake
before flipping. Try both for a special
treat. Serve with maple syrup or honey.
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