Whole Wheat Buttermilk Pancakes

I've been trying to make whole wheat buttermilk pancakes for a while now. This recipe finally turned out how I wanted it - nice and fluffy. :) The recipes I'd been following were either too runny or without enough flavor.

Jeremy ate these as is.  I added maple syrup to mine. :) These were really easy to make (just a few more steps than a boxed mix...) and they're healthier since they're made with white whole wheat flour. 

You could use actual buttermilk rather than the powder and water.  You might need to decrease the flour slightly depending on how thick your buttermilk is.  Buttermilk thickens as it sits so the longer it's been in the fridge, the thicker it will be.  Just eyeball the batter and see if it looks to thick.   

And now back to work... 

Recipe:

1 c. plus 2 tbs. white whole wheat flour

1 egg

1/4 c. buttermilk powder

1 c. water

2 tbs. margarine, melted

1 tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1. Crack egg into a medium bowl.  Beat lightly.  Add the rest of the ingredients and beat until just mixed (don't over-mix. lumps are ok.)

2. Heat a griddle over medium heat.  Use a 1/4 c. measuring cup to portion out the batter. (I got 8 pancakes out of it.) Flip the pancakes when bubbles form and the edges start to appear dry. 

3. Serve. :)