Light as a Feather Whole Wheat Pancakes

25 min · Serves 12

Based on a recipe from Now Serving Whole Grains North Dakota State University Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1⅓ cupswhole wheat flour
• 7.4 mlbaking powder
• 1.2 mlsalt
• 1.2 mlbaking soda
• 1large egg
• 14.8 mlbrown sugar
• 1⅓ cups1% buttermilk
• 14.8 mloil

How to cook it

1. Set a griddle over medium heat to preheat.
2. In a medium bowl, whisk together the whole wheat flour, baking powder, salt, and baking soda.
3. In a separate bowl, whisk together the egg, brown sugar, buttermilk, and oil until completely blended.
4. Pour the wet mixture into the dry ingredients and fold gently until just combined, leaving the batter slightly lumpy.
5. Pour ¼ cup of batter per pancake onto the hot griddle and cook for 2 to 3 minutes, until bubbles form and pop on the surface and the edges appear set.
6. Flip each pancake and cook for 1 to 2 minutes longer, until the bottom is golden brown and the center is cooked through, then remove to a plate.

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