whole wheat buttermilk pancake recipe

this is a recipe I’ve adapted from my better homes and gardens cookbook, and makes a healthier alternative to bisquick pancakes (my personal fave). add fresh or frozen blueberries and i’m in heaven!

1 3/4 cups flour (you can make them as w/w as you want here. I usually do the 1 cup w/w and the 3/4 cup AP.)
2 tbsp white or brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, slightly beaten
1 1/2 cups buttermilk (as i recall, this isn’t enough liquid… probably closer to 2 cups – depending on how dense you like your batter.)
3 tbsp cooking oil

in a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. in another bowl, use a fork to combine egg, buttermilk and oil. add egg mixture all at once to flour mixture. mix. cook on a hot griddle until golden brown.

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rachel's continued ramblings

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