Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Christian Martin

For 4 Person(s)

2 cups organic whole wheat flour
2 tablespoons ground pecans, toasted (optional)
1 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoons salt
3 tablespoons organic turbinado sugar
2 eggs (pastured farm eggs preferred)
2 cups low-fat buttermilk
1/4 cups melted butter

Christian's Whole Wheat Pancakes Directions

Combine flour, pecans, baking powder, soda, salt and sugar in a mixing bowl. Mix well.

In a separate bowl, whisk together eggs, milk and butter, adding 1 to 2 tablespoons additional buttermilk, if using nuts. Make a well in the center of the dry ingredients, and pour the wet ingredients into the center. Stir together just until the batter is slightly mixed, and still lumpy. Do not overmix.

Spoon ¼ cup of batter onto a greased, hot griddle. Cook over medium-high heat until the surface of each pancake bubbles, and the bottom is golden brown, about 2 to 3 minutes. Use a flat spatula to turn pancakes over. Cook on the other side until golden. Serve immediately, or keep warm in a low oven until ready to eat.