Buttermilk Whole Wheat Pancakes with Orange Zest
.
Yield
6 servingsPrep
6 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅓ | cup |
sugar
or honey |
|
| ½ | teaspoon |
kosher salt
|
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 ½ | tablespoons |
butter, unsalted
melted, or canola oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 79 | ml |
sugar
or honey |
|
| 2.5 | ml |
kosher salt
|
|
| 2 | large |
eggs
|
|
| 591 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
orange zest
grated |
|
| 23 | ml |
butter, unsalted
melted, or canola oil |
|
Directions
Whisk the dry ingredients together in a large bowl until well mixed.
In another medium bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just incorporated. Do not over mix.
Bring a nonstick skillet or a griddle to a medium-high heat.
Lightly butter the pan or use canola oil and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side.
Allow the edges to brown lightly and then flip to cook the other side.
Keep pancakes warm in the 200 F degrees oven.
Serve warm with maple syrup.
