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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 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ 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 ¼ 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 ½ cup fresh or frozen blueberries.
-Serve with hot, chunky spiced applesauce or thick fruit sauce.
|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.|