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Light-as-a-Feather Whole Wheat Pancakes
Recipe Courtesy North Dakota Wheat Commission

Makes 12 4-inch pancakes. Used with permission from Wheat Foods Council.

1 1/3 cups whole wheat flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 1/3 cups buttermilk
1 large egg
1 tablespoon brown sugar
1 tablespoon oil

In a medium bowl combine flour, baking powder, soda and salt. In small
bowl beat buttermilk, egg, brown sugar and oil together. Stir into dry ingredients
just until moistened; batter should be slightly lumpy.

Pour cup batter for each caked
onto a well-seasoned preheated griddle. Flip the pancake when bubbles appear on surface;
turn only once.

-Omit soda, use 2 teaspoons baking powder and
1 1/3 cups 2% milk.

-Add cup fresh or frozen
-Serve with hot, chunky spiced applesauce or thick fruit sauce.

Nutritional Information
One pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrates, 2 g
fiber, 2 g fat (0 g saturated, 0 trans fat), 12 mg
cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.