- In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired Fruit Options.
- For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning over when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup and/or Topping Options.
From the Test Kitchen
To make 1 1/2 cups sour milk, place 4 1/2 teaspoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to make 1 1/2 cups total liquid; stir. Let stand for 5 minutes before using.
Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, banana, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
Stir 1/2 cup miniature semisweet chocolate pieces, chopped nuts, shredded sweetened coconut, or granola into the pancake batter.
For spiced pancakes, stir 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the pancake batter.
Top with whipped cream, sliced fresh fruit or fresh berries, jam or preserves, peanut butter, fruit-flavor yogurt, hazelnut spread, sliced bananas, or fruit-flavor syrup.
Nutrition Facts (Wheat Pancakes)
- Per serving:
- 120 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 1 g monounsatured fat),
- 17 mg chol.,
- 200 mg sodium,
- 17 g carb.,
- 1 g fiber,
- 4 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet