I used whole wheat pastry flour which made these a lot lighter. It’s an awesome recipe, I will certainly use this again!
Whole Wheat Pancakes
From This Week for Dinner
- 2 cups whole wheat flour
- 2 TBSP. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3 TBSP. butter melted
- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
Cook pancakes over medium heat. Flip when bubbles start to appear.
