Fluffy Whole Wheat Pancakes

Using a mix of white and whole wheat flour keeps these pancakes light and healthy. Serve them with maple syrup and your favorite fruit.

Shirley Fan

Ingredients

3/4 cup whole wheat flour		2 large eggs, separated
3/4 cup all-purpose flour		3 tablespoons canola oil
2 1/4 teaspoons baking powder		1 cup buttermilk
3/4 teaspoon salt		Cooking spray
2 tablespoons granulated sugar

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
In a medium bowl, whisk together the flours, baking powder, salt, and sugar. In a large bowl, combine the egg yolks, oil, and buttermilk. Slowly mix the dry ingredients into the wet, being careful not to overmix. Set the mixture aside.
2
In a medium bowl, whip the egg whites with a handheld mixer till they hold soft peaks. Fold the egg whites into the pancake mixture.
3
Heat a griddle or skillet over medium heat. When hot, coat with cooking spray.
4
Using ¼ measuring cup, pour batter onto griddle and cook. Once bubbles form on the surface of the pancake and the edges look dry, flip. Cook for another 1-2 minutes and remove from griddle. Continue making pancakes with the remaining batter.

Chime In