Whole-Wheat Buttermilk Pancakes With Maple Syrup And Fresh Berries
Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.
1 cup whole-wheat flour 1/4 cup all-purpose flour 1/4 cup ALBERS® Yellow Corn Meal 1 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1 1/2 cups buttermilk or sour milk* 2 large eggs, lightly beaten 2 Tbs honey Maple syrup 1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)
1 Grease griddle or skillet. 2 Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy. 3 Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.
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