Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.
cup vegetable oil
cups Gold Medal™ whole wheat flour
teaspoons baking powder
teaspoon baking soda
In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
Heat griddle or skillet over medium heat or to 350ºF. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.
To make waffles, use 1/2 cup butter, softened, in place of the oil. Before heating waffle maker, brush with vegetable oil or spray with cooking spray. Pour about 2/3 cup batter onto center of hot waffle baker. Bake until steaming stops.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Pancake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.