WHOLE WHEAT BUTTERMILK PANCAKES
2 cups flour (half or all whole wheat)
2 teaspoons sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 Eggs
2 cups Buttermilk
Beat together Eggs and Buttermilk, then add to dry ingredients. Beat 2
to 4 Tablespoons of cooking oil into the batter. Fry pancakes on a well
oiled hot griddle
(we prefer Cast Iron). Flip when bubbly. Add fresh or frozen
blueberries, walnuts, or fresh banana slices to pancakes in pan if
desired. Or when finished, top with
hot maple syrup, blueberries, or fresh fruit.
*Divide the recipe in 1/2 if desired, heat up left over pancakes in the
toaster oven, or save the pancake batter and fry the next day!
EAT AND ENJOY!
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