Sugar Moon’s Classic Buttermilk Pancakes
Ingredients
Wet Mix:
2 eggs
3 tablespoons (45 mL) vegetable oil
1 3/4 cups (425 mL) fresh buttermilk
Dry Mix:
1 cup (250 mL) unbleached white flour
1/2 cup (125 mL) whole wheat flour
Pinch of salt
1 tablespoon (15 mL) sugar
3/4 teaspoon (3 mL) baking soda
2 teaspoons (10 mL) baking powder
Directions
In a bowl, beat eggs. Add oil and buttermilk; mix thoroughly.
In a large bowl, thoroughly combine white and whole wheat flours, salt, sugar, baking soda and baking powder. Stir the wet mixture into the dry ingredients, mixing lightly until just combined.
For each pancake, pour about 1/3 cup (75 mL) of batter onto a hot griddle; cook until bubbles appear on top, then flip to cook the other side. Serve with pure maple syrup. Makes 8 to 10 pancakes.