Buttermilk Pancakes
| Quantity (Imperial) |
Ingredient | Quantity (Metric) |
|---|---|---|
| 3/4 cup | whole wheat flour | 175 mL |
| 1/4 cup | wheat germ | 175 mL |
| 1 tsp | baking soda | 5 mL |
| 1/4 tsp | salt | 1 mL |
| 1 | egg, lightly beaten | 1 |
| 1 cup | buttermilk | 250 mL |
| 2 tbsp | vegetable oil, vegetable cooking spray |
25 mL |
Preparation
- In a small bowl, combine flour, wheat germ, baking soda and salt.
- In large bowl, whisk together egg, buttermilk and oil. Stir in flour mixture until combined.
- Heat a griddle or large nonstick skillet over medium-high heat. Spray lightly with vegetable cooking spray. For each pancake, pour 1/4 cup (50 mL) batter onto griddle and cook until bubbly around the edges, about 2 minutes. Flip and cook until golden brown, about 2 minutes. Transfer to a plate and keep warm in a low oven. Repeat with remaining batter, spraying griddle with vegetable cooking spray and adjusting heat between batches as needed.
Makes 10 pancakes
Preparation Time: 10 minutes
HINT:
Instead of maple syrup and butter, serve pancakes with healthier toppings
like Very Berry Sauce,
yogurt or applesauce.
Source: Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc, 2007 http://www.dietitians.ca/eatwell
