CHEF JEFF — ONE BYTE AT A TIME: Whole Wheat Pancakes

If you’re looking for a light breakfast, consider this.

Whole Wheat Pancakes

1 cup all-purpose flour

1 cup whole wheat flour

2 tablespoons cornmeal

¾ teaspoon salt

1¼ teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

½ cup egg whites (about 4 egg whites)

3 tablespoons honey

1 teaspoon vanilla

2¼ cups buttermilk

¼ cup butter, melted

In large bowl, sift together all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda. In blender, puree egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds. Gently whisk dry and liquid ingredients together to form batter. This makes about 5 cups. Heat griddle or large skillet over medium-low heat. Grease surface, then ladle ½-cups of batter to form each pancake. Cook until puffed and golden brown, about 1½ to 2 minutes on each side.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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