The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. —Janet Schubert, Rib Lake, Wisconsin
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large egg whites
- 1 large egg
- 2 cups buttermilk
- 2 tablespoons canola oil
- Fresh mixed berries, optional
- In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: 16 pancakes.
Originally published as Better-For-You Buttermilk Pancakes in Healthy Cooking June/July 2012, p48
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