Buttermilk Whole Wheat Pancakes

As I have written before, my family ate a lot of pancakes when I was growing up, and Jerri and I still have pancakes at least once a week. When we have guests at the cabin, I usually make pancakes from recipes that call for folding beaten egg whites into the batter, which produces cakes that are lighter than most that do not. These recipes take a little longer and have the extra disadvantage of additional work for the dishwasher.

When I am making pancakes only for Jerri and me, I often make The Easiest Pancakes Ever, which are like the thin pancakes my mother used to stir up two or three mornings every week. They are really easy and quick to make and we enjoy the slightly leathery texture.

However, I have been experimenting with a recipe that produces a very light and tender pancake without having to beat egg whites. I have used the finished version of this recipe three times now, and the cakes have been consistently good. Last week at the cabin I took a photo of the third batch to show how light they really are.
They are still very easy and quick to make. I mixed the dry ingredients together in a bowl before I went to bed, then stirred in the liquid ingredients and egg the next morning and was cooking pancakes in five minutes. You can do the same.

INGREDIENTS:

1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 tsp. salt
1/2 T baking powder
1/2 tsp. baking soda
1 1/2 T sugar
1 cup milk
1 cup buttermilk
1 large egg
1 1/2 T vegetable oil

PROCEDURE:

Blend the dry ingredients together in a mixing bowl. Stir in a cup of milk, a cup of buttermilk, the egg and a tablespoon and a half of vegetable oil. Stir thoroughly until you have a smooth batter. Add a little more milk or buttermilk if necessary.

Bake over moderate heat in a lightly greased frying pan or on an electric skillet set at 350º until bubbles form in the center of the batter and the edges of the cake turn brown. Turn the cakes and cook for about two minutes longer. This recipe makes about eight 6-inch cakes.

NOTE: You can easily double or triple this recipe to make enough pancakes for a large group.