Whole Wheat Lemon Buttermilk Pancakes

whole-wheat-pancakes-and-bacon

If only all resolutions were this tasty…whole wheat flour and wheat bran accented with lemon. Enough said…

dry-ingredients-and-wet-ingredients

As is evident from my many, many pancake posts, I have a thing for the fluffy little suckers. And what’s always bothered me is finding a good whole wheat pancake. They always seem to come out dry, flat or rubbery…basically frisbees with syrup. So with that in mind, I decided to alter a favorite pancake recipe to include whole wheat flour and wheat bran. The result? Pancake heaven. These are too good to keep from you guys…so jump right onto this recipe…like now!

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Whole Wheat Lemon Buttermilk Pancakes

2 cups whole wheat flour

1/2 cup wheat bran or wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon sugar

2 1/2 cups buttermilk

2 eggs

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

In a small bowl, crush the lemon zest into the sugar to create a lemon sugar blend. Sift together the flour, wheat bran, baking powder, baking soda and the lemon infused sugar into a large bowl. In a separate bowl, whisk together the eggs, buttermilk and lemon juice. Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.

Either spray a frying pan or griddle with Pam or melt a tablespoon of butter in the pan. Pour out enough batter to make a small or medium sized pancake and watch until bubbles form in the batter. Then gently flip the pancake and allow to brown on the other side for about 2 more minutes. Transfer the finished pancake to a plate and repeat the steps with the remaining batter.

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Filed under Breakfast, Brunch, Culinary Resolutions 2009, Pancakes, Whole Grains

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