Whole Wheat Buttermilk Pancakes

After making my own maple syrup, I had to test it out on pancakes. After all, that is the true purpose of pancakes: to enhance and illuminate a truly great maple syrup.

These whole wheat pancakes are a variation of a recipe my mother used daily when we were children. They are still my all time favorite pancakes.

PAM'S WHOLE WHEAT PANCAKES

• 1 Cup Gold Medal white whole wheat flour                        
• 1 egg
• 1 Tbsp granulated sugar (or brown)                                    
• 1 Cup buttermilk
• 1/2 tsp baking soda                                                              
• 2 Tbsp oil
• 1 tsp baking powder                                                            
• 1/2 tsp salt
• nuts, choc chips, blueberries, etc. 

1. Beat egg in a large bowl. Add the buttermilk and oil. Do not stir. I use the Old Recipe buttermilk. I have found that it gives you a fluffier pancake. 

2. Add remaining ingredients to bowl, flour first. Beat well with electric mixer. If you are like me, you will smooth the dry ingredients over the top of the wet so it looks like arctic ice over water. Then you get a toddler and pretend that you are breaking up the ice flows with the mixer and going fishing. Then scream at the top of your lungs to be heard over the mixer, "Run fish! Run!"

3. Heat up griddle. Dollop out the batter in about a 1/4 cup lump. Sprinkle nuts, choc chips or blueberries on top while still raw, if desired. Cook till golden brown on bottom then flip and finish on other side. 

We topped our this particular morning with strawberries and bananas with a little of that maple syrup. Umm umm good!