Idle time: 15 minutes
- 2 cups (226g) Whole Wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480ml) buttermilk (Refer notes for substitutes)
- 4 tablespoons honey (or 3 tablespoons sugar)
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract (Optional)
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Mix the dry ingredients in a bowl. (Flour + baking powder + baking soda + salt).
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In another bowl, whisk together wet ingredients (buttermilk + honey + eggs + vegetable oil + vanilla extract).
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Add the liquid to the dry ingredients and mix. Stir until just combined. Cover and let the batter rest for 10-15 minutes).
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Heat a large skillet over medium-low heat. Brush lightly with butter or oil. Pour about 1/4 cup of the batter and spread it a bit with a spoon.
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When the bubbles appear on the top, and the pancake begins to set on the edges flip and cook for additional 1 to 1 and 1/2 minutes till the inside sets.
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Serve with honey, maple syrup or fruits.
For buttermilk substitution: Add 2 tablespoons of lemon juice or vinegar to milk and let it sit for 5 minutes or till the liquid curdles.
Some more ideas:
- Add a teaspoon of cinnamon if you like the flavor.
- When the bubbles appear on top of the pancake, you can add your choice of fruits.