Cooking With GrammaNita

This blog contains my favorite recipes, many which are reduced fat and reduced sugar. Sometimes I like foods that are nutritious, yet delicious, but sometimes I like delicious and not so nutritious. I have been the co-owner of a fried chicken franchise in Michigan, and a family style restaurant in Montana. My mother was a professional cook in her early years, and I have gained a love of cooking and baking from her. Recipes received from other sources are duly noted; otherwise they are my own.

Saturday, February 15, 2020

WHOLE WHEAT BUTTERMILK PANCAKES

These delicious whole wheat pancakes are also a healthy recipe.

1 Cup flour (1/2 cup batter per pancake) makes 4 pancakes .
Service size: 1 pancake, approximately 4" diameter.

INGREDIENTS	1	2	4
Whole Wheat Flour	1 cup	2 cups	4 cups
Splenda, Stevia, etc.	1 Tbsp	2 Tbsp	1/4 cup
Baking Powder	1 tsp	2 tsp	4 tsp
Baking Soda	1/4 tsp	1/2 tsp	1 tsp
Salt	1/4 tsp	1/2 tsp	1 tsp
Egg Beaters*	3 Tbsp.	1/4 cup + 2 Tbsp	3/4 cup
Buttermilk	1 cup	2 cups	4 cups
Cooking Oil	2 Tbsp	1/4 cup	1/2 cup

*For a lighter pancake, use 2 parts regular egg substitute and 1 part egg white substitute. 1. Combine flour, sugar, baking powder, baking soda and salt and mix well.
2. Make a well in the center of the flour mixture; set aside.
3. Combine egg beaters, buttermilk and oil.
4. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Add additional buttermilk or water to thin the batter, if necessary.
5. Pour batter, 1/2 cup for each pancake, onto medium high (350 F) lightly greased griddle. Cook until edges ares slightly dry; flip and finish cooking.

Freezes well - cool, place on tray without overlapping. Freeze, than transfer to freezer Ziploc bag to store.

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