When Saturday or Sunday stretches lazily before you, why not make everyone's favourite breakfast food? Set out maple syrup, a fruit sauce and yogurt for a choice of toppings.
- Portion size 4 servings
- Credits : © CanadianLiving.com
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 2 tablespoons vegetabIe oil (approx)
- 2 eggs lightly beaten
In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda. Combine buttermilk, oil and eggs; add to dry ingredients, stirring until moistened. Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil. For each pancake, ladle 1/4 cup (50 mL) batter into skillet, spreading slightly with ladle.
Cook for 1-1/2 to 2 minutes or until bubbles on top break but don't fill in and pancakes are golden brown on bottom. Turn and cook for about 1 minute longer or until golden brown.
Nutritional facts <b>Per pancake:</b> about
- Protein 4 g
- Calories 105.0
- Total fat 3 g
- Total carbohydrate 15 g