Wheat Germ Whole-Wheat Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil. I added a little Splenda because they are kind of 'healthy' tasting and bland. Also, I made my own buttermilk a la Alton Brown: 1 cup skim milk + 1 TBSP lemon juice. Finally, we decided to make fruit pancakes by placing sliced strawberries and bananas onto the pancakes right after pouring the batter onto the griddle. Great texture! Don't flip until you see a good number of bubbles coming through the pancake. Ingredients:
2 eggs, lightly beaten |
1/4 cup canola oil |
2 cups buttermilk |
2 teaspoons baking soda |
1/2 cup wheat germ |
1/2 teaspoon salt |
1 1/2 cups whole wheat pastry flour |
Directions:
1. In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
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