Whole Wheat Buttermilk Pancakes
2/3 cup whole wheat flour
1/3 cup all-purpose white flour
1/3 cup quick-cooking rolled oats
1/4 cup toasted wheat germ
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup buttermilk
2 tablespoons cooking oil
1/2 cup low fat milk
In a medium mixing bowl stir together flours, rolled oats, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, buttermilk, and oil. Add
egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy
skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly
bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with
remaining batter.
Weekend guests at the house are treated to a rather substantial breakfast before they head back home. The menu varies but usually consists of pancakes or waffles, scrambled eggs or omelettes, sausage or bacon, toast, breakfast potatoes (if I wake up early enough), juice and plenty of hot coffee. This pancake recipe started as a variation of an old recipe from Jane Brody called Wholesome Pancakes. There’s not much difference between her recipe and mine, so I figured I better give Jane some credit. This morning we had omelettes because the fresh mushrooms, red peppers, sweet onions and cheddar-jack cheese said OMELETTE.
Prep Tips – Mix the dry ingredients for the pancakes the night before and add the wet in the morning. Crack your eggs the night before too. Rinse and slice your veggies first, then saute in a little butter or margarine. Set aside. Start your pancakes next. After the first batch comes off the griddle, start cranking out the eggs. Skip the potatoes because they take too long to cook, everyone will complain, you won’t need them anyway and they won’t be missed.
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