Have you ever wanted a nice, light whole-wheat pancake without having to use your blender? This is it! I adapted it from a recipe in Cook's Illustrated magazine. I love them with blueberries and cinnamon syrup! Enjoy...
Pancakes
2 1/3 cups whole-wheat flour
2 TB sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 cups buttermilk (Or mix 1 TB lemon juice with 2 c. regular milk)
5 TB vegetable oil
2 large eggs
Optional: 1/2 cup blueberries, dash of cinnamon
Heat griddle or cast-iron pan to medium heat and oil lightly. Mix dry ingredients in large bowl; then mix wet ingredients in smaller bowl, beating eggs and whisking the rest. Gently pour wet mixture into dry mixture and whisk together. If desired, add blueberries and a dash of cinnamon. Cook for 1-2 minutes on medium heat and flip when side is golden brown. Serve with Cinnamon Syrup or your favorite syrup!
Cinnamon Syrup
1 cup light corn syrup
1/2 cup water
2 cups sugar
2 tsp cinnamon
3/4 cup milk or evaporated milk
Mix first four ingredient in medium-sized pot and bring to a full, rolling boil and cook for 2 minutes, stirring constantly. Remove from heat and let cool for 5 minutes. Then stir in milk and enjoy!
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