Buttermilk Pancakes

Servings: 2 | Serving size: 2 pancakes

Cooking Time: 30 Minutes

This recipe can easily be multiplied or halved. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.

Ingredients

• 6 Tbsp. all purpose flour
• 6 Tbsp. whole wheat flour
• 1 tsp. sugar
• 1 tsp baking powder
• 2/3 cup non-fat buttermilk
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 tsp. (per serving) unsalted butter
• 1 Tbsp. (per serving) pure maple syrup

Sift the all purpose flour, whole wheat flour, sugar and baking powder into a large mixing bowl.

Add buttermilk, eggs and vanilla extract and blend using a large whisk until smooth.

Heat a non-stick griddle over medium-high heat.

Let the batter stand for at least 2 minutes while the griddle is heating.

Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst.

Turn pancake and cook for about 1/2 the time of the first side until the are golden brown.

Remove and top with butter and maple syrup.