4 18 pancakes (4 inch) PreP Time: 15 Min STarT To FiniSh: 25 Min Whole Wheat Buttermilk Pancakes • • • • 2 eggs 2 cups buttermilk 1 1 2 ⁄4 cup vegetable oil In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.) Heat griddle or skillet over medium heat or to 350ºF. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). 2 cups Gold Medal® whole wheat flour 1 • • ⁄4 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 • • ⁄2 teaspoon salt For each pancake, pour 1⁄4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown. HiGH Altitude (3500-6500 ft): Decrease baking powder to 11⁄4 teaspoons; decrease baking soda to 1⁄2 teaspoon. 1 PAncAke: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 25mg; Sodium 220mg; Potassium 100mg; Total Carbohydrate 14g (Dietary Fiber 1g); Protein 3g 3 KITCHEN TIP To make waffles, use melted butter in place of the oil. Before heating waffle maker, brush with vegetable oil or spray with cooking spray. Pour about 2⁄3 cup batter onto center of hot waffle baker. Bake until steaming stops.