WHOLE WHEAT BUTTERMILK PANCAKES

Whole Wheat Buttermilk Pancakes image

Provided by Martha Stewart

Yield Makes about 16

Number Of Ingredients 13

Vegetable-oil cooking spray
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup toasted wheat germ
1 tablespoon packed light-brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
2 3/4 cups low-fat buttermilk
2 large eggs, lightly beaten
Pure maple syrup, for serving (optional)
Raspberries, for serving (optional)

Steps:

Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.

Nutrition Facts : Calories 396 g, Cholesterol 124 g, Fat 14 g, Fiber 5 g, Protein 17 g, Sodium 873 g

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