We usually make waffles instead of pancakes, and I remembered why when I poured my first batch of pancakes into the pan, and they promptly burned. My waffle iron produces tidy, consistent results, but pancakes take a little practice. In any case, once I stopped burning them, the pancakes tasted great. And to tell the truth, the burnt ones weren’t even that horrible.
For around 12 pancakes:
1/2 c butter
4 T sugar
2 t vanilla
2 eggs
1 T baking powder
1/2 t baking soda
1/8 t salt
1/2 c whole wheat flour
1 1/2 c white flour
1 c buttermilk
Melt the butter, and mix in the sugar, eggs and vanilla. Add the baking powder, baking soda and salt. Now, start adding the flour and buttermilk, alternating 1/2 cup of flour with 1/4 cup of buttermilk. This should ensure that the mixture is never too stiff to mix, but also never liquid enough that the flour will clump.
Heat a nonstick pan on a low to medium flame. Pour 1/4 cups of batter into the pan — I can fit three of these pancakes into the pan at once. Once some bubbles start appearing on the top of a pancake, and it begins to look a little dry around the edges, carefully flip it with a spatula, taking care not to lose any wet batter on top or letting it fold onto itself. This took me a few pancakes to get right.
Serve with maple and fruit syrups.
