Virginia’s Whole Wheat Pancakes

Ingredients: 

1 cup (4.25 ounces) all-purpose flour

1 cup (4.5 ounces) whole wheat flour

2 tablespoons cornmeal

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

1/2 cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2 1/4 cups buttermilk

1/4 cup (1/2 stick) butter, melted

Instructions: 

1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2. In a blender, purée the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3. Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4. Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

5. This makes 8 to 10 pancakes. The restaurant serves them with butter and maple syrup.

Total time: 25 minutes

Servings: Makes 8 to 10 pancakes

Recipe Submitted by Virginia