Whole-Wheat Buttermilk Pancakes
Made from scratch, these Whole-Wheat Buttermilk Pancakes will have you throwing away your Pancake mixes. They are so quick and easy to fix. As you know, you can top them with just about anything, but don’t skip on a good quality maple syrup.
Ingredients
Yield: 2 to 3 servings (about 10 pancakes)
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups/480 milliliters buttermilk (see Tip)
- 2 tablespoons unsalted butter, melted, plus more for cooking and serving
- 2 ½ cups/270 grams Schullo Organic Whole Wheat Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Maple syrup, jam, and/or Schullo nut butter, for serving
Preparation
Step 1
In a large bowl, whisk together the eggs, sugar, salt and vanilla to combine, then whisk in the buttermilk and butter. Sprinkle the flour, baking powder and baking soda on top; stir with a rubber spatula just until combined. (Avoid overmixing; some lumps are OK.) Let sit for 5 minutes. Meanwhile, heat a griddle or large (12-inch) cast-iron or nonstick skillet over medium.
Step 2
Give the batter one more stir to dissolve any lingering lumps. Reduce heat to medium-low, grease the griddle with butter, then drop ⅓-cup portions of batter onto the griddle, leaving about 1 inch in between for the batter to expand. Cook until the bottoms are golden-brown and the top edges are bubbling, 2 to 4 minutes. Flip and cook until golden-brown and cooked through, about 2 minutes more. Repeat with more butter and the remaining batter, reducing the heat as necessary for subsequent batches. Serve right away with butter, maple syrup, jam or nut butter as you like.
Tip
If you don’t have buttermilk, combine 2 cups whole milk with 2 tablespoons white vinegar; let sit for 5 to 10 minutes until curdled.
Courtesy NY Times Cooking
