This could very well be some of the best pancakes I’ve ever had. But I’m a terrible judge of food right now. You could hand me a buttered Saltine and I’d rave about it.
Anyway, these are great. My son gobbled them up. And they’re easy to make.
(Please note: I used my iPhone to snap the pictures, so they aren’t perfect.)
What you will need
- Bowl
- Skillet
- Whisk or spoon (or both!)
- Hungry family
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (low fat)
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
Mom It Down!
Put your dry ingredients into a bowl. Give that a quick stir.
Separate your egg white.
Add all the wet ingredients to the flour mixture.
Whisk that up.
In a hot skillet, spoon in your pancake batter. Heat until they bubble, flip, heat some more.
You’re done.
Feed child, self.
Overcoming Obstacles
There really aren’t many obstacles here. I reckon if you wanted to you could omit the egg white-only part and just toss in two eggs. But the egg white makes it nice and fluffy
If you don’t have any buttermilk, simply add a tablespoon of white vinegar or lemon juice into a measuring cup. (Vinegar works best, but either will do.) Top off with milk to equal one cup. substitute that for every one cup buttermilk.
Please note!
This batter keeps really well. I make the recipe above and place the leftover batter in an airtight container. We have fresh pancakes for two or three days. :] It sure beats that frozen crap!
Variations
Spice these babies up if you wish! Add some chocolate chips or bananas, they’re really versatile. We tossed in a few ground flax seeds one day. The sky’s the limit, my friends!
As usual, any questions and/or comments let me know.
Mihow 
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