Whole Wheat Buttermilk Pancakes With Maple Syrup And Fresh Berries

By sexyswamprat

Ingredients
  • 1 cup whole-wheat flour

  • 1/4 cup all-purpose flour

  • 1/4 cup Albers Yellow cornmeal

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 1/2 cups buttermilk or sour milk*

  • 2 large eggs, lightly beaten

  • 2 tablespoons honey

  • maple syrup

  • 1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)

Directions
  1. Grease griddle or skillet.

  2. Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.

  3. Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.

  4. *NOTE: For 1 1/2 cups sour milk, combine 4 teaspoons lemon juice and enough milk to equal 1 1/2 cups. Let stand for 5 minutes.


Nutritional Facts

Servings
10
Serving size
1 pancake
Calories
117
Fat. Total
2g
Fiber
2g
Carbohydrates
21g
Sodium
223mg
Protein
5g

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