The next morning, I was ready to roll up my sleeves and get back into the kitchen. I've been staring at the remaining buttermilk I have in the fridge thinking about how best to use it for the past week. As you know I don't deep fry so that was out of the question. In the past, I've made delicious salad dressing using buttermilk as a base but I wasn't feeling that either. Then I remembered we had real maple syrup - hello perfect set up for pancakes!
I did a little digging and there were some delicious looking recipes for buttermilk pancakes. However, I settled on a cooking light recipe because even if I'm going to indulge I can still do it reasonably.
Let's get started.
Coffee is, in fact, a requirement for this recipe. First, I combine the dry ingredients but I'm a bonehead and didn't take a picture of this. You've seen that before, so moving on.
Whisk up the wet ingredients.
Taking an "action shot" with one hand is difficult. The end result looks like the beginning of quiche, hmm that would be good. Ok a post for another day.
Dump wet ingredients into dry and stir until just combined. We're ready to cook them up!
Don't mind the blurry photo on top I wanted to show you that I used a small ice cream scooper to make even and adorably small pancakes. When you're finished cooking them up it's time for toppings!
People pay attention! This is getting exciting! Naturally I did not serve Joel any butter but a little goes a long way, unless you're Paula Dean (love her!).
Walnuts sound good, no?
Now if you aren't convinced that whole wheat pancakes are your bag let me assuage your fears. The whole wheat gives the pancakes a wonderful depth and nutty flavor. They were so good and freeze well, we wrapped the left overs in wax paper and freezer bags. After we carbed-up we went into the heat for a two hour hike on the Finger Lakes Trail. I hope everyone had an equally delicious and fantastic weekend.
Whole Wheat Buttermilk Pancakes
Adapted from Cooking Light
Yields 6 servings
3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter
Combine flours, sugar, baking soda, baking powder and salt in large bowl. In smaller bowl whisk buttermilk, vegetable oil and eggs together. Fold wet ingredients into dry until just combined.
Heat nonstick griddle and spray with nonstick cooking spray. Using a small ice cream scooper or 1/4 cup measuring cup (for slightly larger pancakes) and heat until bubbles raise to the top and then flip. Serve with butter and heated syrup.
Using the 1/4 cup measuring cup serving size is two pancakes and using the small ice cream scoop the serving size is 3 small pancakes. Nutritional information includes 2 tablespoons maple syrup and 1 1/2 teaspoons of butter.
Check out the Cooking Light website for the full nutritional breakdown.