Whole Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries

Whole Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries
Serves 10
Whole wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 cup whole wheat flour
  2. 1/4 cup all-purpose flour
  3. 1/4 cup Albers® White or Yellow Corn Meal
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1 1/2 cups buttermilk*
  8. 2 eggs, lightly beaten
  9. 2 tablespoons honey
  10. 1/2 cup maple syrup
  11. 1 cup fresh berries
Instructions
  1. GREASE griddle or skillet.
  2. COMBINE whole wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
  3. 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.
Notes
  1. *Substitute 4 teaspoons lemon juice and enough milk to equal 1 1/2 cups. Let stand for 5 minutes before using.
Albers® Corn Meal & Grits http://alberscorn.com/