Whole Wheat Buttermilk Pancakes To make waffles, use melted butter in place of the oil. Before heating waffle maker, brush with vegetable oil or spray with cooking spray. Pour about 2⁄3 cup batter onto center of hot waffle baker. Bake until steaming stops. 

Ingredients

2 eggs

2 cups buttermilk

1⁄4 cup vegetable oil

2 cups Gold Medal®

whole wheat flour

1⁄4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

Method 

1 In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)

2 Heat griddle or skillet over medium heat or to 350ºF. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle

with vegetable oil if necessary (or spray with cooking spray before heating).

3 For each pancake, pour 1⁄4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

High Altitude (3500-6500 ft): Decrease baking powder to  11⁄4 teaspoons; decrease baking soda to 1⁄2 teaspoon.

Preparation time

1 Pancake: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 25mg; Sodium 220mg; Potassium 100mg; Total Carbohydrate 14g (Dietary Fiber 1g); Protein 3g