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