Whole-Wheat Buttermilk Pancakes

(Vegetarian, Soy-Free)

INGREDIENTS:

§  2 eggs, beaten

§  ¼ cup canola/vegetable oil (apple sauce or yogurt can be used too)

§  1 1/2 - 2 cups buttermilk

§  2 tsp baking soda

§  ½ cup wheat germ or wheat bran or even oats

§  ½ tsp salt

§  1 ½ cups whole wheat pastry flour (you can also use ordinary whole wheat flour, but they will be slightly denser)

§  (optional) ½ cup granulated or brown sugar if you like your pancakes a little bit sweet

PREPARATION:

1.       Grease your griddle and turn it to med-high heat and let it heat up while you prepare the batter.

2.      In a medium bowl, sift together the dry ingredients. Add the eggs and the oil to the dry ingredients and then add enough of the buttermilk to create a batter with the consistency of your liking. Set the bowl aside to let the batter thicken up a bit.

3.      When the griddle and the batter are ready, do a small test pancake. Continue cooking the rest of the batter to your preferred size and doneness.

4.      Serve warm, topped with butter, syrup, fruit, yogurt, peanut butter, etc.

It usually takes a few testers and

some adjusting to get the temperature

just right for cooking these pancakes.

They should cook faster than

"regular" pancakes so watch

them carefully

Oh yeah...that's a good looking pancake! But

be careful when flipping them because they

are not as stiff as "regular" pancakes and the

tops wrinkle easily (but still taste good of course!) 

These pancakes are thinner and denser than

your usual pancake because the whole wheat

flour has less gluten, but they look just as good

and taste GREAT plus they fill you up nicely

I like mine with lots of different toppings, but

I think fruit syrups and sauces are my favorite!

Here they are served with a tart, refreshing

raspberry sauce mmm!