Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
3 tablespoons sugar
2 eggs
3 cups buttermilk
4 tablespoons melted butter
chopped nuts (optional)
Scoop 1/4 cup batter into skillet or onto griddle. Cook for 2-3 minutes. Flip. Cook one more minute. Serve.
Makes about 20 pancakes.
You can add anything you like to this batter…blueberries, chocolate chips, cut up strawberries.
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February 20, 2008 at 2:15 pm
a week at our table, breakfast and lunch edition « chino house
[...] thursday: taido’s whole wheat buttermilk pancakes [...]
February 21, 2008 at 10:30 am
Jen Brown
Looks like whole wheat flour is a must-have for our kitchen going forward….
Thanks for sharing these. I’ve LOVED the raspberry muffin recipe, I doubled the raspberries and use wheat germ instead of the All-Bran (skipped the soaking step) and it seemed to work really well.
March 1, 2008 at 10:57 am
MrMike
Thanks for this excellent recipe. My pregnant wife loved them and I was happy because she was eating whole wheat flour instead of whatever is in Bisquick. I halved all of the ingredients since it was only the two of us and it was the perfect amount. Also, after blending in the wet ingredients, I mixed in 1/2 cup of mini-chocolate chips to really make them yummy.