What makes this pancake recipe so great?
- It uses just the right ratio of baking powder to flour. By using just the right amount you will get fluffy pancakes without any unpleasant aftertaste
- It uses real buttermilk, which supplies the acid that will react with the baking powder ensuring fluffy pancakes
- It uses a mix of whole wheat and all-purpose flour. The whole wheat adds body, helping the fluffy pancakes stand up to maple syrup without turning into a soggy, spongy, saccharine sweet mess
- It can be prepared first thing in the morning without much trouble
1 cup of all-purpose flour
¾ cup of whole wheat flour
1 tablespoon of sugar
1¾ teaspoon of double acting baking powder
Dash of salt
1/4 teaspoon of vanilla extract
1 tablespoon of canola oil
½ cup of buttermilk
1½ cup of milk
Real maple syrup
First, preheat the griddle.
Second, mix the dry ingredients together.
Third, mix the wet ingredients together.
Fourth, mix the wet and dry together.
Fifth, make your pancakes on the griddle using about 1 tablespoon of butter per batch. Serve with real maple syrup