Whole Wheat Pancakes

- 2 cups whole wheat flour

- 2 TBSP. sugar (I think honey would be a great alternative…I’m going to try that next time)

- 2 tsp. baking powder

- 1/2 tsp. baking soda

- 1/2 tsp. salt

- 1 large egg

- 3 TBSP. butter melted

- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)

Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.

Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan…and the little bubbles never popped by the time it was time to flip the pancakes. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.) A little different than regular pancakes, but they come out - promise!