Whole Wheat Buttermilk Pancakes

Good for you and good to eat.

• Ready In: 30 mins
• Yields: 24 pancakes

Ingredients

• 2⁄3 cup whole wheat flour
• 2⁄3 cup cake flour
• 2  teaspoons baking powder
• 3⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon baking soda
• 1  pinch salt
• 3  large  egg whites
• 3  tablespoons sugar
• 1  cup buttermilk
• 2  tablespoons butter, melted,cooled

• To serve

•  butter
•  strawberry jam or   warm maple syrup

Directions

1. Preheat oven to 200°F.
2. Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
3. Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.