Buttermilk Pancakes

Instructions

In a large bowl, measure and mix together: 3/4 cup whole-wheat pastry flour 3/4 cup mixed whole-grain flours (such as whole wheat, spelt cornmeal, rye, or buckwheat), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon sugar (optional), 1 teaspoon salt. Separate: 2 eggs. In a large measuring cup, measure: 1 3/4 cups buttermilk. Whisk the egg yolks into the buttermilk. Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until just mixed. Add: 6 tablespoons (3/4 stick) butter, melted. Stir well. In another bowl, beat the egg whites until they form soft peaks, then fold them into the batter. If the batter is too thick, add more buttermilk. Spoon the batter onto a preheated griddle, cooking a single pancake first to see if the griddle is the right temperature. Cook until the undersides of the pancakes are golden brown. Turn them over and cook until done. For the buttermilk, substitute a mixture of yogurt and milk. Or make the pancakes with regular milk: use 1 1/2 cups milk, omit the baking soda, and use 2 teaspoons baking powder instead. For very tender pancakes, use 4 tablespoons (1/2 stick) butter and 1/4 cup sour cream or crème fraîche. Unbleached all-purpose flour can be substituted for the whole-grain flour. Peel and coarsely chop 1 banana and fold into the finished batter or stir in 1 cup blueberries.

• whole-wheat pastry flour Notes: 3/4 cup
• mixed whole-grain flours Notes: 3/4 cup, such as whole wheat, spelt, cornmeal, rye, or buckwheat
• baking powder Notes: 1 teaspoon
• baking soda Notes: 1 teaspoon
• sugar Notes: 1 tablespoon, optional

  Optional
• salt Notes: 1 teaspoon
• eggs Notes: 2
• buttermilk Notes: 1 3/4 cups
• butter Notes: 6 tablespoons, 3/4 stick, melted