Multi- Grain Buttermilk Pancakes
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Rolled oats||1⁄2 Cup (8 tbs)|
|Buttermilk||18 Tablespoon (1 cup plus 2 tablespoons)|
|Eggs/3/4 cup liquid egg substitute||3 Large|
|Melted butter/Vegetable oil||3⁄4 Cup (12 tbs) (1/2 stick)|
Preheat griddle on appropriate setting for 5 minutes, then adjust to cook setting.
Into medium bowl, sift flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
Stir in oats.
Add buttermilk, eggs, and melted butter.
Stir mixture only until dry ingredients are moistened.
Pour batter by 1/3 cupfuls onto griddle, forming about 6 pancakes at a time.
Cook pancakes until golden brown, turning when bubbles appear and edges look dry.
Repeat with remaining batter.
Serve hot with maple syrup.
Variation 1: To make Apple Pancakes, follow basic recipe but increase sugar to 1/4 cup.
Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to dry ingredients.
Stir 1 cup peeled, grated tart apple (such as Granny Smith) into batter.
Variation 2: To make Blueberry Pancakes, follow basic recipe but stir 1 cup blueberries, fresh or frozen (thawed and well-drained), and 1 teaspoon grated lemon zest into batter.
Variation 3: To make Carrot-Currant Pancakes, follow basic recipe but increase sugar to 1/4 cup and add 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground nutmeg to dry ingredients.
Stir 1 cup grated carrots and 1/2 cup dried currants into batter.