I like to stack these tender, golden pancakes high and top them with Honey-Orange Syrup for a sunny start to my day.
Course Breakfast & Brunch
Prep Time 3minutes
Cook Time 2minutes
Total Time 5minutes
1/2cupwhole wheat flour
1/2cupall purpose flour
1 1/4teaspoonsbaking powder
1 1/2cupslow-fat buttermilk
3Tablespoonsunsalted buttermelted & cooled
1large egglightly beaten
Whisk together flours, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, milk, butter and egg.
Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Heat a griddle or large cast iron skillet over medium heat. Grease lightly with butter.
Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.