2 cups whole wheat flour
¾ tsp. salt
2 Tbsp. sugar
1 ½ tsp. baking powder
½ tsp. baking soda
2 ¼ cups buttermilk substitute (lactose-free milk with 2 Tbsp. vinegar)
5 Tbsp. vegetable oil (or, hey, use bacon fat!)
2 eggs
¾ cup chocolate chips (I didn’t measure mine, just added them during cooking)
bacon fat (see note above)
Mix together flour, salt, sugar, baking powder and baking soda in a big bowl. Set aside.
In a medium bowl, mix together the buttermilk, the oil and the eggs.
Make a well in the center of the flour mixture, add the liquid mixture in there and stir it together with a wooden spoon (or a whisk, according to the original instructions, which also state that you don’t have to worry about overmixing with whole wheat flour).
Melt some bacon fat in a skillet on medium heat so that you only have a sheen on the bottom of it. Put ¼ cup of pancake mixture in the skillet for each pancake (I usually make 3 per batch at that size). Flip the pancakes when the top looks set and the edges are golden. Serve with maple syrup.
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