Whole-Wheat Buttermilk Pancakes With Maple Syrup And Fresh Berries
Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.
1 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup ALBERSÂ® Yellow Corn Meal
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups buttermilk or sour milk*
2 large eggs, lightly beaten
2 Tbs honey
1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)
Grease griddle or skillet.
Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.
Preparation time: 10 minutes
Cooking time: 30 minutes