Buttermilk pancakes
3/4 cup unbleached all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 tablespoons sugar
1 large egg, lightly beaten
1-1/2 cups lowfat buttermilk
2 tablespoons unsalted butter, melted and slightly cooled (plus more for the griddle)
about 1/3 cup blueberries (optional)
Whisk together the flours, baking soda, baking powder, salt, and sugar in a medium bowl. Add the egg, buttermilk, and butter and whisk until just combined (not until smooth - leave some lumps).
Pour batter (about 1/4 cup at a time) onto a hot, buttered griddle. Once the pancakes set, drop some blueberries onto each one, if using. Flip when they begin to bubble and have turned golden on the underside. After the second side has turned golden, serve immediately with warm maple syrup. Repeat until all batter has been used.
No comments:
Post a Comment
I love to hear from you!