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Saturday, March 13, 2010

Whole Wheat Buttermilk Pancakes

Hey, hey it's vacation day! Ryan and I are running a 5 mile race in downtown St. Louis this morning before heading to the airport for a week of relaxation and FUN with our friends. Keep checking the blog daily, I've got a slew of posts scheduled to go up and you don't want to miss out :)

I've made several different kinds of pancakes and posted them on the blog, and you may have noticed that they always have some crazy variation (cranberry almond, carrot cake, gingerbread, and a few others). Normally, I don't really like plain pancakes. Why eat plain pancakes when you can spice them up with fruit or nuts or, even better, chocolate?! However, when we were in a time crunch for dinner one night, I handed Ryan my Cooking Light magazine and asked him to whip these up. Ryan saves the day! Or rather, Cooking Light saves the day!

I was so impressed by these pancakes, especially for being "plain". I actually commented to Ryan that I'd never seen such beautiful pancakes. The batter browned perfectly and each pancake cooked evenly, typically quite a feat on our skillet! While they were primarily made of whole-wheat flour, they didn't have that heaviness whole-wheat flour often has, likely due to the buttermilk. I can't wait to make these again...although probably with some blueberries or something, just because we can! ;)

Whole Wheat Buttermilk Pancakes
from Cooking Light, March 2010 issue
*makes 10-12 pancakes

-3/4 cup all-purpose flour (Ryan used 1/2 cup all-purpose)
-3/4 cup whole-wheat flour (Ryan used 1 cup whole-wheat)
-3 tbsp sugar
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1 1/2 cups low-fat buttermilk
-1 tbsp canola oil
-1 large egg
-1 large egg white
-Ryan added 1/4 cup skim milk to thin the batter

1. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.
2. In another bowl, combine buttermilk, oil, egg, and egg white, stirring with a whisk.
3. Add buttermilk mixture to flour mixture, stirring just until moist.
4. Heat a nonstick griddle or skillet over medium heat. Coat pan with cooking spray and spoon about 1/4 cup batter per pancake onto griddle. Flip when pancakes' tops are covered with bubbles and the edges look cooked.