Whole-Wheat Buttermilk Pancakes with
Maple Syrup and Fresh Berries
Whole-wheat flour and buttermilk combine to make a hearty, tender and light pancake with a slight tang that pairs perfectly with maple syrup and fresh berries.
1 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup ALBERS Yellow Corn Meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 large eggs, lightly beaten
2 tablespoons honey
Maple syrup for accompaniment
Fresh berries for accompaniment
- Grease griddle or skillet.
- Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
- Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.
Makes 10 pancakes.
*Substitute with 4 teaspoons lemon juice or 1 tablespoon white distilled vinegar and enough milk to equal 1 1/2 cups. Let stand for 5 minutes before using.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.