Prep 10 mins
Cook 15 mins
Martha Stewart-my way. I like using whole wheat flour in my recipes, so I did. I also like using a no carb sweetener for my daughter's sake, so I did. I like to make fluffy pancakes that are good-looking and good-tasting (is that a word?), so I did-but I used Martha's recipe (thanks Martha :). We love these pancakes, so I hope you will too!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons Splenda sugar substitute
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- (I like to whisk eggs in a separate bowl, then add melted butter, then add buttermilk, which I have heated in the microwave just until warm, before adding these to the dry ingredients. Then I like to let the batter rest for 15-30 minutes. It works for me!).
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. (I use a dry griddle to make pancakes. I think its healthier, and the pancakes never stick for me. If you want, using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.