Buttermilk Pancakes

 Yes, I know it's Thanksgiving and you were expecting another Turkey recipe or maybe my favorite stuffing recipe? Well, sorry to disappoint you - the Bussell family are having Thanksgiving tomorrow and we're having Duck!!! (recipe to follow)

But all my girls are home for a few days this week and we have to eat breakfast!! This is my favorite recipe for home-made pancakes and I love to make them with buttermilk because they come out light, tender and extra fluffy. I even add wholewheat flour to pretend that they're healthy, but that goes out the window as soon as we add the butter and maple syrup. If you like blueberries, bananas, chocolate chips (sacrilege) etc., you can add them onto each pancake before you've flipped them over. Let's help the local farmers and buy real maple syrup from New Hampshire or Vermont - Yummm!

Wholewheat Buttermilk Pancakes(Serves 6)
Ingredients:1 cup all-purpose flour
1 cup whole wheat four
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
2 eggs
2 cups buttermilk
3 tablespoons canola oil

Directions:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a second mixing bowl, whisk the eggs until light and foamy, add the buttermilk and oil.
• Pour the egg mixture into the flour mixture. Whisk until well combined but a few flour lumps can still remain. Do not over mix.

Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side.

• Keep warm in oven heated to 275 degrees until you finish cooking the remaining pancakes.
• Serve with syrup, butter, whipped cream or fruit.