This batter puffs up when it hits the hot griddle, resulting in thick pancakes that are perfect for holding blueberries or sliced bananas. Stone-Buhr Whole Wheat flour plus a hint of crunchy, nutty flavor from the addition of toasted wheat germ, oat flour or cornmeal give these pancakes extra flavor and nutrients. *Recipe from pastry chef Ellen Jackson
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- 1 cup Stone-Buhr All Purpose Flour
- 1 cup Stone-Buhr Whole Wheat Flour
- 1/4 cup toasted wheat germ, oat flour, fine cornmeal or combination
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 3/4 teaspoon fine grain sea salt
- 2 eggs
- 1-3/4 cup buttermilk
- 3 tablespoons butter melted and cooled
- 1/2 cup plain, full fat Greek yogurt (2% is fine, but don't use nonfat)
Preheat oven to 200 degrees. Measure all purpose and whole wheat flours, wheat germ, oat flour or cornmeal, nutmeg, baking powder, baking soda, sugar and salt into a medium-sized bowl. Whisk together and set aside.
Stir together eggs and buttermilk before adding cooled butter. Add the wet ingredients to the dry, mixing just until moistened. It’s okay if some lumps remain. Add the yogurt and fold in gently using a spatula. Do not over mix. Batter should be thick and slightly lumpy.
Lightly coat a nonstick pan or griddle with butter and place over medium heat. Working in batches, pour 1/4 cup batter per pancake in the pan or on a griddle. Cook until surface is bubbling and edges are slightly dry, about 4 minutes. Turn and cook until underside is golden brown, another 3 to 4 minutes. Transfer to a baking sheet and keep warm in a low oven.