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BUTTERMILK WHOLE WHEAT PANCAKES

 

Everyone loves pancakes, and this whole-wheat version has a delightfully pleasant nutty flavor.
Makes 4+ servings.

Ingredients
• 3/4 cup whole-wheat flour
• 3/4 cup unbleached, all-purpose flour
• 3 tbsp. granulated sugar
• 1/4 tsp. sea salt
• 2 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tbsp. maple syrup, plus extra for serving
• 1 large egg
• 1 cup buttermilk
• 3/4 cup milk, 2 percent or skim
• 2 1/2 tbsp. canola oil, plus extra for cooking
• 1 cup fresh seasonal berries or other chopped fruit


Directions
In a large bowl, combine the flours, sugar, salt, baking powder, and baking soda. In a medium bowl, combine maple syrup, egg, buttermilk, milk, and oil, whisking until well blended. Add wet ingredients to the dry ingredients, mixing until smooth.

Lightly coat a griddle or large skillet with a little canola oil. Heat on medium until hot. Pour 3 tbsp. of the batter onto skillet and sprinkle with 1 tbsp. of the fruit. Cover with 1 additional tbsp. of the batter and cook until bubbles form.

Carefully flip and cook until bottom side is golden brown. Serve immediately with maple syrup.

Chef's Notes: The drier the fruit, the more success you'll have with this recipe. If using fresh berries wash them gently and dry them thoroughly with paper towels or a clean cloth before cooking.