Options

Format:
Include:
PRINT
See more
Photo: Raymond Hom; Styling: Pamela Duncan Silver  

Whole-Wheat, Buttermilk, and Orange Pancakes

Sunday-morning-in-your-jammies breakfast.

Here we've updated Bill and Cheryl Jamison's fantastic Whole-Wheat Buttermilk Pancakes from 2002 with a little citrus zest. Allowing the batter to sit before cooking gives the leaveners a chance to work, creating light, fluffy pancakes.

Cooking Light OCTOBER 2013

  • Yield: Serves 6 (serving size: 2 pancakes, 1 teaspoon butter, and 2 tablespoons syrup)
  • Hands-on: 30 Minutes
  • Total: 40 Minutes

Ingredients

  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated orange rind
  • 3/4 teaspoon fresh orange juice
  • 3.5 ounces white whole-wheat flour (about 3/4 cup)
  • 3.4 ounces unbleached 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
  • 1/4 cup fresh orange juice
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 3/4 cup maple syrup

Preparation

1. Combine first 3 ingredients.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.

3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 336
  • Fat: 8g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.4g
  • Carbohydrate: 59.1g
  • Fiber: 2.5g
  • Cholesterol: 44mg
  • Iron: 1.5mg
  • Sodium: 477mg
  • Calcium: 182mg
advertisement
advertisement