Whole Wheat Pancakes

Submitted by Sassy J

"Source: America's Test Kitchen, adapted"

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 5

ingredients

• 2 cups whole wheat flour
• 2 tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 2 1⁄4 cups buttermilk
• 5 tablespoons vegetable oil (plus additional oil for the pan)
• 2 large eggs

directions

1. Whisk flour, sugar, baking powder, baking soda and salt together in mixing bowl.
2. Whisk buttermilk, oil, and eggs together in a second bowl.
3. Make a well in center of flour mixture; pour in buttermilk mixture; whisk until smooth (mixture will be thick, do not add more buttermilk).
4. Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering.
5. Using paper towl, carefully wipe out oil, leaving a thin film on bottom and sides of pan.
6. Using 1/4 cup dry measuring cup, portion batter into pan in 3 places.
7. Gently spread each portion into 4 1/2 inch rounds.
8. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2-3 minutes.
9. Flip pancakes, and continue to cook until second side is golden, 1-2 minutes longer.
10. Repeat with remaining batter using more oil as needed.
11. Serve pancakes immediately or keep warm in a 200 degree oven until all pancakes are cooked.