Zutaten für Whole Wheat Buttermilk Pancakes
- Whole Wheat Flour
- Cake Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- Baking Soda
- 1/2 teaspoon salt
- 3 large egg whites
- 1/4 cup granulated sugar
- 1 1/2 cups buttermilk
- 2 tablespoons unsalted butter, for cooking
- Strawberry Jam
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Zubereitung von Whole Wheat Buttermilk Pancakes
- Preheat oven to 200°F (93°C) and set aside a baking sheet.
- In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, baking soda, and salt.
- In a separate bowl, beat the egg whites with the sugar using an electric mixer until stiff peaks form (about 1-2 minutes).
- Gently spoon the dry ingredients over the egg whites.
- Carefully pour the buttermilk and melted butter over the dry ingredients.
- Gently fold the batter until just combined. Do not overmix.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat.
- Melt 1 tablespoon of butter on the hot griddle.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 1-2 minutes per side, or until golden brown and cooked through.
- Transfer cooked pancakes to the prepared baking sheet and place in the preheated oven to keep warm.
- Repeat steps 8-11 with the remaining batter, adding more butter to the griddle as needed.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
3g
Carbs
2g
