Jennifer Levy
Recipe

Whole-Wheat Buttermilk Pancakes

Serves 4, Makes about 16

Directions

  • 1Preheat oven to 200°. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
  • 2Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
  • 3Generously coat griddle with cooking spray. Working in batches, pour © cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.

Ingredients

  • 1 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/3 cup toasted wheat germ
  • 1 tablespoon packed light-brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 2 3/4 cups low-fat buttermilk
  • 2 large eggs, lightly beaten
  • Vegetable-oil cooking spray
  • Pure maple syrup, for serving (optional)
  • Raspberries, for serving (optional)

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