Michael and Jaspenelle

Whole Wheat Buttermilk Pancakes

This recipe makes about 8 pancakes, enough to feed Michael and I, though I ate a double batch all by myself the other day. I have a feeling that may have been a craving though…

• 3/4 cup whole wheat flour
• 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 egg, beaten
• 1 cup buttermilk
• 2 tbsp safflower oil

1. Sift dry ingredients into a medium bowl (I usually add 2 heaping tablespoons of flaxseed here too, it is a very loose recipe, sometimes I only use whole wheat flour as well.) Add wet ingredients and mix until smooth, you can add a little water if you like flatter pancakes (like I do.) You can also fold in blueberries, banana slices or chocolate chips here if you want.

2. Heat a frying pan over medium heat with a little oil in it. (I always use a 10-inch cast iron skillet to make pancakes I find it cooks them most evenly and makes them that perfect brown color.)

3. Pour about 1/4 cup of batter into pan and cook until bubbles begin to appear on the surface of the batter. Flip and cook until a bit of steam comes from the side of the pancakes. Pancakes should be golden.

You can also put thinly sliced bananas in the pan and pour batter over them.

4. Serve warm with butter, maple syrup and jam.