Food Geek Friday: Whole Wheat Buttermilk Pancakes

I came across this recipe on the New Nostalgia website and I had to try it immediately!!  If you've never been to the site before, go check it out.  It has a ton of great ideas on simplification that don't leave you feeling deprived - not to mention delicious real food recipes. Following is the recipe as she's given it with my changes to the side.  I also took her suggestion of doubling the recipe to freeze extras.  I spent part of a Sunday afternoon drinking mimosas, watching Dexter DVDs and flipping pancakes.  Lovely, lazy afternoon and totally worth it!  It's so handy to just pull a couple out, zap in the microwave and then top with some fresh fruit and maple syrup.  So without further ado...

 

Whole Wheat Buttermilk Pancakes

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup evaporated cane sugar (or plain sugar) - I used brown sugar
  • 2 1/4 cups buttermilk - in the doubled recipe, I used 4 cups buttermilk and 1/2 cup regular milk because I didn't have enough buttermilk.
  • 2 large eggs, lightly beaten
  • 2 Tbsp butter

Whisk dry ingredients together. Make a well, add buttermilk and lightly beaten eggs. Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)

Melt butter in skillet or pan. Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes. Makes about 16 four inch pancakes.