Quick Post: My girl asked nicely for chocolate chip pancakes đ I have never tried any batter that wasn’t all AP flour, so I was a little worried these would become heavy. These were light, fluffy and slightly sweet. Thanks for reading, enjoy!
Whole Wheat Buttermilk Pancakes – adapted from Tracey’s Culinary Adventures
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1 tablespoon canola oil
- 2 eggs
Directions –
In a medium bowl, whisk both flours, the sugar, baking powder, baking soda and salt together. In a second medium bowl, whisk the buttermilk with the oil, egg and egg white. Add the wet ingredients to the dry and whisk just until barely combined – the batter will still be lumpy, that’s fine.
Heat 1 teaspoon of oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.
LOVE pancakes! Thanks, now I want some, hehe. đ