Don’t be fooled, these light and fluffy pancakes are half the fat but equally delicious.
3.5 ounces white whole-wheat flour (about 3/4 cup)
3.4 ounces all-purpose flour (about 3/4 cup)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
2 large egg yolks
2 tablespoons canola oil
3 large egg whites
How to Make It
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
Combine buttermilk and yolks in a bowl; stir with a whisk. Gradually add buttermilk mixture to flour mixture; stir with a whisk just until moist (batter will be slightly lumpy). Stir in oil. Let stand 15 minutes.
Place egg whites in a medium bowl; beat with a mixer until medium peaks form. Spoon half of egg whites onto batter; gently fold in. Add remaining egg whites; gently fold into batter.
Heat a nonstick griddle or skillet over medium heat. Spoon 3 tablespoons batter per pancake onto griddle. Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 2 minutes or until done.
My family loves breakfast for dinner so tonight we made pancakes and bacon. These went together easily and fluffed up beautifully. One could easily toss in some blueberries or diced pear or apple to change it up a bit. I used a 1/4 cup to measure the batter into the pan and came out with 14 pancakes total. Will make again.
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