Whole Wheat Pancakes for Two

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pinch of yum

Total Time

25 minutes

Prep Time

10 mins

Cook Time

15 mins

Rating

(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

Inline ingredients (beta)

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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.

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.

Categories

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Seasonal Recipes

Skill Level

other

Whole Wheat Pancakes for Two

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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