Whole wheat pancakes are light and fluffy. My kids love them! Before grilling the second side, add blueberries if you prefer.
– 2 cups whole wheat flour– 2 tablespoons white sugar– 2 teaspoons baking powder– ½ teaspoon baking soda– ½ teaspoon salt– 2 ¼ cups buttermilk– 2 large egg– 4 tablespoons vegetable oil, divided
Ingredient
Direction
1
A bowl should be used to combine the ingredients of flour, sugar, baking powder, baking soda, and salt.
2
In another basin, mix buttermilk, eggs, and 3 tablespoons oil. Add wet ingredients to dry and whisk until just blended; batter may be thick.
3
For five minutes, heat the remaining tablespoon of oil in a cast-iron skillet over medium-low heat. Pour 1/3 cup of batter per pancake, working in batches, into the heated skillet.
4
Using a spoon, spread batter into circles and heat for 1 1/2 to 2 minutes, or until bottoms are browned and tops are bubbling.
5
After flipping, cook for a further two minutes, or until the second side is browned and the center is firm.