I first saw this post on Arundati’s blog, Escapades, and I told myself I should make this. I wasn’t sure though since any whole wheat pancakes I’ve attempted (with eggs) have been tough and not-so-nice.
Then I saw it on Divya’s blog, Dil Se. It was time to stop procrastinating and make it already. So I made them and they were light and fluffy and lovely. We had them drizzled with maple syrup. This picture is off to Click: June (Stacks).
1 cup Whole Wheat Flour
1 tbsp Brown Sugar
1/4 tsp Baking Soda
1 cup Buttermilk
The only thing I did different was leaving out the cinnamon and reducing the sugar from 2 tbsp. Mix the dry ingredients together and then add the buttermilk. Mix until combined and leave covered for 10-15 minutes.
Heat a pan on low heat. If a drop of the dough dances on the pan, its hot enough. Drop about a quarter cup (or less) at a time onto the pan. When little bubbles begin to form on top, flip it over for a minute until browned. I made tiny dollar pancakes.
Thanks, Arundati for a fantastic recipe. My faith in whole wheat pancakes is restored!
This is off to dear Sunshinemom for FIC: Brown. Its egg-free just for you!