Whole Wheat Pancakes for Two
These whole wheat pancakes are the perfect sized batch for just two people. The best, most fluffy whole wheat pancakes I've ever made!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar)
- scant 1 cup whole wheat flour
- 1 tablespoon baking powder (substitute 1 tsp. baking soda + 2 tsp. cream of tartar)
- ½ teaspoon salt
- 2 tablespoons water
Steps
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Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
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Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
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Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| egg | 1 | - | - |
| brown sugar | 2 tablespoons | - | - |
| canola oil | 2 tablespoons | - | - |
| vanilla | 1 teaspoon | - | - |
| buttermilk | 0.75 cups | - | - |
| scant 1 cup whole wheat flour | 1 cup | - | - |
| baking powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| salt | 0.5 teaspoon | - | - |
| water | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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