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WHOLE WHEAT BUTTERMILK PANCAKES (100% Whole Wheat Variation Included) MAKES ABOUT 14 (4-inch) PANCAKES This is a healthier alternative to the usual pancake recipe, but just as quick and easy. The whole wheat flour adds a slightly nutty flavor, but is not at all overpowering. Most people would never know the difference. If you are new to using whole wheat, start with less, or use white whole wheat flour, which has a milder flavor but the same nutrients as its counterpart. It has taken a while, but my mother, who used to complain when I served whole grain products, now loves, and actually prefers them. Using sugar substititute is obviously good for those who have to monitor sugar, but it also reduces the calories for the rest of us. I often cook a batch of these pancakes, wrap them individually in waxed paper, then place in bags in the freezer for a quick and healthy breakfast. Just heat them in the toaster oven or microwave. For a 100% whole wheat version, see the notes below. INGREDIENTS 2 eggs, beaten 1 cup whole wheat flour 1/2 cup all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1-1/2 cups buttermilk (see note below) 1 tablespoon unsalted butter, melted 2 tablespoons canola oil 1 tablespoon sugar (or sugar substitute that equals sugar portions 1:1, such as Splenda) 1/4 teaspoon salt Place all ingredients into large bowl. Beat with whisk or rotary beater until smooth. (If the mixture seems too thin, add a little flour. If it is too thick, add a little buttermilk.) Heat a large nonstick skillet or griddle over medium-high heat. Test with a sprinkle of water from your hand to see if it's hot enough. It is hot enough when the water droplets jump. Pour batter from a large spoon or small measuring cup; turn to the other side when bubbles form on top. Continue to fry until the other side is brown, adjusting the heat as needed. Serve immediately, or keep in a warm oven until all are ready.

Notes: If you don't have buttermilk on hand, just add 1 tablespoon fresh lemon juice or white vinegar to 1-1/2 cups reduced fat or nonfat milk and let it set about 10 minutes before using. The batter can stay in the refrigerator for several days if not used all at once. You may need to add a little more milk before using. For fluffier pancakes, separate the egg whites from the yolks. Add the yolks as indicated in the recipe. Beat the whites to soft peaks and fold into the batter just before making the pancakes.

100% Whole Wheat Variation: Since I first made this recipe, I tried substituting more whole wheat flour for the all-purpose and I now use it exclusively. If you are used to the flavor of whole wheat, use the 2 cups. Or you could use white whole wheat flour which is just as nutritious. I also use all canola oil in place of the butter and we don't miss the butter flavor. Additionally, I have used 1 whole egg and 2 egg whites and that works, but I usually just go with the 2 whole eggs.

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SIMILAR OR RELATED RECIPES Whole Wheat Waffles Whole Wheat Honey-Buttermilk Biscuits Blueberry-Orange Muffins Cranberry-Orange Nut Bread Additional Yeast and Quick Bread Recipes Additional Healthy Cooking Recipes

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