READY IN: 50mins
INGREDIENTS
2cupswhole wheat flour 2tablespoonssugar 1 1⁄2 teaspoonsbaking powder 1⁄2 teaspoonbaking soda 3⁄4 teaspoonsalt 2 1⁄4 cupsbuttermilk 5tablespoonsvegetable oil (plus additional oil for the pan) 2largeeggsNUTRITION INFO
Serving Size: 1 (199) g
Servings Per Recipe:5
Calories: 376.3
Calories from Fat 159 g 42 %
Total Fat 17.7 g 27 %
Saturated Fat 3.2 g 16 %
Cholesterol 78.8 mg 26 %
Sodium 728.8 mg 30 %
Total Carbohydrate45.3 g 15 %
Dietary Fiber 5.1 g 20 %
Sugars 10.6 g 42 %
Protein 12.5 g 25 %
DIRECTIONS
Whisk flour, sugar, baking powder, baking soda and salt together in mixing bowl.Whisk buttermilk, oil, and eggs together in a second bowl.Make a well in center of flour mixture; pour in buttermilk mixture; whisk until smooth (mixture will be thick, do not add more buttermilk).Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering.Using paper towl, carefully wipe out oil, leaving a thin film on bottom and sides of pan.Using 1/4 cup dry measuring cup, portion batter into pan in 3 places.Gently spread each portion into 4 1/2 inch rounds.Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2-3 minutes.Flip pancakes, and continue to cook until second side is golden, 1-2 minutes longer.Repeat with remaining batter using more oil as needed.Serve pancakes immediately or keep warm in a 200 degree oven until all pancakes are cooked.Source: Read Full Article