Buttermilk Pancakes with Whole Wheat & Orange Recipe
This recipe uses half all purpose and half whole grain flour - my choice for the whole grain is white whole wheat flour or whole wheat pastry flour. A nice citrus flavor perks up Sunday morning pancakes. (I freeze leftovers for hungry mornings with little time except to toast and devour!)
Prep time: | American |
Cook time: | Servings: 8 |
Goes Well With: maple syrup, butter
Ingredients
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Directions
- Heat pancake griddle.
- Beat eggs in medium mixing bowl. Stir in buttermilk, oil and orange zest; set aside.
- In large mixing bowl stir together all purpose and whole wheat flours, sugar, baking powder, baking soda, and salt.
- Stir buttermilk mixture into dry ingredients and stir until flour is all moistened.
- Cook 5 or 6 inch diameter pancakes on hot griddle.
- Yield: 16 pancakes, about 8 servings