My best friend, Dee, makes buttermilk pancakes for her family almost every morning. I took her recipe and modified it a tad. My husband asks me to make these for him just about every Saturday morning. It has become a new tradition!
The batter consists of half whole wheat and half white organic white flour. YUM!!!! It has buttermilk which gives a nice little crunch on the outside of the pancake yet moist inside. The change I made is that i also add coconut milk to the batter. That plus an egg, baking soda and some cinnamon and voila!
Here’s the recipe. I hope you enjoy them as much as we do!
1/2 cup whole wheat flour
1/2 cup organic white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk
1/2 cup organic coconut milk
3 dashes cinnamon
Coconut oil spray (from Trader Joe’s) for greasing griddle
Whisk together all ingredients until smooth.
Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then spray with coconut oil. Working in batches and using a 1/4-cup measure, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes each side. Transfer to a heatproof plate and keep warm, covered, in oven.