Whole grain pancakes

I have to share this recipe for whole grain pancakes that I made this morning.  The recipe is originally from 101 Cookbooks, but I actually used the version shared by picky cook.

Heidi Swanson's Whole Grain Pancakes (from 101cookbooks), photo credit Heidi Swanson

whole grain pancakes with blueberry maple syrup

1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar (I used turbinado sugar)
1 teaspoon cinnamon (I used 2)
1/2 teaspoon salt
2 1/4 cups buttermilk (I used Kefir)
2 large eggs, lightly beaten (I used egg whites)
2 tablespoons butter, melted

butter, to serve (and for pan)

Combine the flour, baking powder, baking soda, sugar, cinnamon and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.

Heat your skillet, pan, or griddle to medium-high and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

(taken from pickycook.com.)

I added sliced bananas and crumbled pecans and these were absolutely terrific, soft and sweet and homey-tasting, according to my friend Aneliya.  She told me I should run a bed and breakfast hosting all my friends who live in the city after I gave her a cappuccino.  What a thought.