WHOLE WHEAT BUTTERMILK PANCAKES
Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 18
Number Of Ingredients 8
Steps:
- In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
- Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g
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