Whole Wheat Pancakes

These were really good. It might have been because I cooked them with butter melted on the pan...they don't have pam here. Not sure if I can go back to pam when I get back to the states! ;)

5 from 1 reviews

FLUFFIEST WHOLE WHEAT BUTTERMILK PANCAKES

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Prep time

12 mins

Cook time

13 mins

Total time

25 mins

Serves: 10 pancakes

Ingredients

• 1 cup + 2 tablespoons milk
• 1 tablespoon vinegar
• 1 and ¼ cup whole wheat flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 and ½ teaspoon light brown sugar
• 1 large egg
• 1 tablespoon unsalted butter, melted
• ½ cup blueberries or chocolate chips

Instructions

1. Combine 1 cup milk with vinegar in a medium bowl or a 2 cup measuring cup and set aside for 5 minutes to "sour". Add the egg and melted butter to the soured milk and using a fork or whisk, beat lightly until mixed.
2. In a large bowl, mix together flour, salt, baking powder and sugar. No need to sift. Stir milk and egg into flour mixture in 2 batches. Set aside for 10 minutes. Add the 2 tablespoons of milk and stir.
3. Heat a nonstick griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Dot the pancakes with blueberries or chocolate chips as preferred before flipping. Brown on both sides and serve hot.