1 Cup Whole Wheat Flour
2/3 Cup All Purpose Flour
1/3 Cup Toasted Wheat Germ
1 Tablespoon Brown Sugar, Packed
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Tablespoons Butter
2 3/4 Cups Low Fat Buttermilk
2 Each Large Eggs
Vegetable Spray
Instructions
Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar , baking powder, baking soda and salt in a medium bowl; set aside.
Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
Generously coat griddle with cooking spray. Working in batches. pour 1/4 cup batter for each pancake into griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.
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Yields: 4 Servings
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