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Source: Nestle® Very Best Baking

Whole-Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries
Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.
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Serves: 10 pancakes
Prep Time: 7 minutes
Cook Time: 15 minutes
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1 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup yellow corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 eggs, lightly beaten
2 tablespoons honey
1/2 cup maple syrup
1 cup fresh berries




GREASE griddle or skillet.

COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.

HEAT prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.


Notes:
*or substitute 4 teaspoons lemon juice and enough milk to equal 1½ cups. Let stand for 5 minutes before using.

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