FLUFFY WHOLE WHEAT PANCAKES
FLUFFY WHOLE WHEAT PANCAKES

FLUFFY WHOLE WHEAT PANCAKES

Yield
24 portions
Portion Size
2 pancakes
Ingredients: Measure:
Lowfat buttermilk
4-1/2 cups
Water
1-1/2 cups
Egg Beaters® 100% Egg Whites
1-1/4 cups
Wesson® Smart Choice Cottonseed/Canola Blend
1/2 cup
Flour, whole wheat
3-1/4 cups
Flour, all-purpose
2 cups
Sugar, granulated
1/4 cup
Baking powder
4-1/2 tsp
Salt
2 tsp
Baking soda
1 tsp
Pancake syrup, optional
Sour cream, optional

Directions

  1. Spray flat-top grill with PAM® High Yield Canola Cooking Spray. Preheat to 400°F.

  2. Combine buttermilk, water, Egg Beaters® 100% Egg Whites and Wesson® Smart Choice Cottonseed/Canola Blend. Set aside. Combine all dry ingredients; make a well in the center of dry ingredients. Add wet ingredients to dry and combine until blended (do not overmix).

  3. Pour a 2-ounce ladle full of batter on grill for each pancake. Cook each side about 1-1/2 to 2 minutes or until bottom is golden brown. Repeat until all batter is used. Serve with syrup and/or sour cream, if desired.

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