Multi-Grain Pancakes
These are a regular favorite around our house. We often make a batch (about 9 cakes) and usually have a few left over. After they cool, they make great peanut butter sandwiches.
Ingredients
- 1 C. AP flour
- 1/2 C Whole Wheat Flour
- 1/2 C Other Flours (Buckwheat, Corn, Rye mix)
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/4 Baking Powder
- 2 1/2 C Buttermilk
- 2 Eggs (separated)
Directions
Sift dry ingredients together, add buttermilk and egg yolks and mix until just combined (don’t over mix). In a separate bowl, beat the egg whites to medium stuff peaks, then fold into batter.
Heat a non stick pan (I like an electric skillet) to medium high. Lightly brush some butter on the hot surface before dropping a 1/3-1/2 c of batter. Cook 2-3 minutes each side and serve with butter and syrup (ok you can serve them any way you like).