Fluffy Wheat and Buttermilk Pancakes

Name: Fluffy Wheat and Buttermilk Pancakes
Yield: 4 servings
Ingredients: 1 c. white flour; 1 c. wheat flour; 3 tsp. baking powder; 1 tsp. salt; 3 eggs, separated; 2 c. milk; 1/2 c. oil

A comparison of two pancake recipes - the author's mother's fluffy no-sugar wheat flour pancakes that require separating eggs, and an easier buttermilk pancake recipe from Smitten Kitchen for busy mornings.

🥗Vegetarian 🏷️Pancakes 🏷️Breakfast 🏷️Wheat flour 🏷️No sugar 🏷️Egg whites

Total

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 c. white flour
1 c. wheat flour
3 tsp. baking powder
1 tsp. salt
3 eggs, separated
2 c. milk
1/2 c. oil

7 Ingredients

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Instructions

1
Sift flour with baking powder and salt in a medium bowl.
2
In a large (4 c.) measuring cup, beat oil, milk, and egg yolks together.
3
Beat egg whites in a small bowl until stiff peaks form.
4
Combine yolks, milk and oil with the dry ingredients until just blended.
5
Gently fold in the beaten whites, being careful not to deflate the whites too much.
6
Cook on a griddle or frying pan with a bit of melted butter.
7
Enjoy!