Whole Wheat Pancakes

by Jennifer

This is an adaptation of Cook’s Illustrated pancake recipe, and has been a good way to get extra fiber and Omega 3 in my family’s diet.  While grown-ups seem to prefer it with maple syrup, my children favor chocolate chip pancakes, which yes, may make them less healthy, but still a delicious Saturday morning treat.  Makes about 12 pancakes, serving about 4, depending on hunger.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/2 tsp each baking soda and salt
  • 3 TBS melted unsalted butter
  • 1 large egg
  • 2 cups well-shaken buttermilk
  • vegetable oil for griddle

In a medium bowl whisk together dry ingredients.

In a larger bowl whisk together melted butter (I melt the butter in the bowl, in the microwave), buttermilk and egg.

Add dry ingredients to wet and whisk just until combined;  the batter should still be a bit lumpy.

Heat a griddle over medium heat, and brush with oil.  Use a 1/4 cup measure to drop batter onto griddle.  Cook pancakes until they look slightly dry on top, with little bubbles,  and are golden on the bottom,

then flip and cook for a minute or two more.  Serve with maple syrup.  (For chocolate chip pancakes, sprinkle mini-chocolate chips on the pancakes once they’re on the griddle.)

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