Light-as-a-Feather Whole Wheat Pancakes

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Ingredients:
1 1/3 cups whole wheat flour
1 large egg
1 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil

Directions: Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.

Alternatives:
_ Omit soda, use 2 teaspoons baking powder and 1⅓ cups 2% milk.
_ Add ½ cup fresh or frozen blueberries.
_ Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Servings: Makes 12 4-inch pancakes

Calories/Serving: 78

Nutrition: Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.

Source: Wheat Foods Council

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Comments about this recipe

Estella	3/6/2010 12:11 PM
I intend to try this. One question. Why do I need to add baking soda since it serve the same purpose of baking powder? Can I don't add baking soda?
Brian	9/6/2009 10:14 AM
Great recipe. We use 2% milk instead of buttermilk.
Diedre	7/10/2009 11:19 AM
I added a 1/4 cup more blueberries (plump and organic) than the recipe calls for. The pancakes came out so sweet, moist and fluffy that we found they didn't need any syrup or toppings at all. These are the yummiest pancakes I have ever had; we plan to freeze lots of blueberries this summer so we can make them all year round.
Caitlin	5/25/2009 8:10 AM
Just made these with Soy Milk instead of butter milk, tasted great! I really like these pancakes!
jimmy	11/29/2008 10:00 AM
Don't need yeast because the baking powder and egg provide the leavening. It's only a tablespoon of brown sugar so it's not that bad, you can substitute honey for it, or I may try agave nectar. I've been using Alton Brown's pancake recipe which is close to this and I use a variety of flour blends from bran to oat to whole wheat. My little nephews can't go back to Bisquick! I'd really like to find a recipe that can mimick the lightness and texture of Perkin's pancakes. They must use cocaine or heroin in theirs.
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Recipe Details