|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Eggs||2 , lightly beaten|
In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda.
Combine buttermilk, oil and eggs; stir into dry ingredients just until moistened.
Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil.
For each pancake, pour 1/4 cup (50 mL) batter into skillet, spreading slightly.
Cook for 1-1/2 to 2 minutes or until underside is golden and bubbles break on top but don't fill in.
Turn and cook for about 1 minute longer or until golden brown.
Serving size: Complete recipe
Calories 1567 Calories from Fat 416
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 7.6 g38.1%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2109 mg87.9%
Total Carbohydrates 228 g76%
Dietary Fiber 19.2 g77%
Sugars 16.6 g
Protein 61 g122.9%
Vitamin A 10% Vitamin C
Calcium 66.8% Iron 75.1%
*Based on a 2000 Calorie diet