Whole-Wheat Pancakes

Name: Whole-Wheat Pancakes
Yield: Serves 3 to 4 (about 8 3-inch pancakes)
Ingredients: 1/2 cup, unbleached all-purpose flour; 1/2 cup, whole-wheat flour; 2 teaspoons, granulated sugar; 1/2 teaspoon, table salt; 1/2 teaspoon, baking powder; 1/4 teaspoon, baking soda; 3/4 cup, buttermilk; 1/4 cup, milk (plus an extra tablespoon or so if batter is too thick); 1 , large egg, separated; 2 tablespoons, unsalted butter, melted; , vegetable oil (for brushing griddle)

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Appears in Cook's Illustrated January/February 1996

Main Courses

Quick

Breakfast & Brunch

For the best flavor and texture, cut back on the leavening and use buttermilk thinned with regular milk.

SERVES3 to 4 (about 8 3-inch pancakes)

TIME25 minutes

WHY THIS RECIPE WORKS

When it comes to pancake recipes, we are definite fans of buttermilk, which adds flavor depth and its characteristic tang. After exhaustive testing with chemical leaveners, we opted for a combination of baking powder and baking soda to leav...

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