Whole Wheat Pancakes for Two
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.7 out of 5 stars
(42)
Ingredients
2 servings
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar)
- scant 1 cup whole wheat flour
- 1 tablespoon baking powder (substitute 1 tsp. baking soda + 2 tsp. cream of tartar)
- ½ teaspoon salt
- 2 tablespoons water
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Preparation
Step 1
Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
Step 2
Add the flour, baking powder, and salt to the bowl and stir until just combined.
Step 3
Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a 'puffy' look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
Step 4
Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes.
Step 5
Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serve.
Step 6
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Chef's notes
This makes about 5-6 pancakes.
Add chocolate chips by sprinkling them onto the pancake right after you pour the batter into the pan. They will melt when you flip the pancakes, achieving a soft and melty texture.
