Whole Grain-Buttermilk Pancakes
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
57
Spice
59
Sweetness
39
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Whole Wheat Flour1 cup
Oat (quick-cooking)1 cup
Yellow Cornmeal1 cup
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt2 cups
Buttermilk2 large
Egg4 tbsps
Butter (about, melted)Directions:
1
Add dry ingredients; mix just until blended
2
Mix first 7 ingredients in medium bowl to blend
3
Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend
4
Add dry ingredients; mix just until blended
5
Heat griddle or heavy large skillet over medium heat
6
Brush with butter
7
Working in batches, drop scant 1/4 cup batter onto griddle for each pancake
8
Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed
9
Serve with syrup
10
Mix first 7 ingredients in medium bowl to blend
11
Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend
12
Heat griddle or heavy large skillet over medium heat
13
Brush with butter
14
Working in batches, drop scant 1/4 cup batter onto griddle for each pancake
15
Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed
16
Serve with syrup