Whole Wheat Pancakes for Two
Ingredients
- 1 egg
- 2 tablespoons 2 tablespoons brown sugar
- 2 tablespoons 2 tablespoons canola oil
- 1 teaspoon 1 teaspoon vanilla
- 3/4 cups3/4 cup2 tsp 3/4 cups3/4 cup2 tsp buttermilk (substitute milk + . white vinegar)
- 1 cup 1 cup scant whole wheat flour
- 1 tablespoon1 tsp2 tsp 1 tablespoon1 tsp2 tsp baking powder (substitute . baking soda + . cream of tartar)
- ½ teaspoon ½ teaspoon salt
- 2 tablespoons 2 tablespoons water
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
- Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
- Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
Source
Original recipe: View Original