- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp sugar
- 1 cup buttermilk
- 1 large or 2 small eggs
- 1 tsp salt
- 1/4 cup salad oil
In a medium size bowl, combine all ingredients and mix until moistened. If batter is too thick, add a little more buttermilk.
Fry on griddle. Flip pancakes when bubbles form on top.
Makes 12 large or 15 medium pancakes.
Variations:
Chocolate Chip Pancakes: Sprinkle mini chocolate chips on top of each pancake after pouring batter onto griddle.
Blueberry Pancakes: Sprinkle fresh blueberries on top of each pancake after pouring batter onto griddle.
Applesauce Walnut Pancakes: Replace oil with 1/2 cup unsweetened applesauce and add 1/4 cup chopped walnuts.
Banana Pancakes: Replace oil with 2 ripe bananas, mashed, and add 1 tsp vanilla extract.
Fruit Topping :
- 2 cups strawberries, sliced, or blueberries or apple, peeled and sliced, fresh or frozen
- 1/4 cup sugar
- 1/4 cup water
- 1 tsp lemon juice
- 2 tsp cornstarch, dissolved in a little water
Combine fruit, sugar and water in a small saucepan. Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing strawberries as they cook.
Add lemon juice and cornstarch/water mix. Stir until thickened.
Remove from heat. Serve warm.
