Tiny, tasty whole wheat buttermilk pancakes sure to satisfy any appetite, small or large.
Yield: 40, 2-inch pancakes
Ingredients
3/4cupwhole wheat flour
3/4cupall-purpose flour
3tablespoonssugar
1 1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/8teaspoonnutmeg or more to tasteoptional
1 1/2cupsbuttermilk
2eggs
3tablespoonsunsalted buttermelted and cooled slightly
1teaspoonvanilla
Instructions
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.