Provided by Karel Anne Tieszen for the May 2011 issue of SouthwestNOW Magazine.
Serves 8.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 2 tsp. baking soda
- 1/8 tsp. salt
- 1 egg
- 3 cups buttermilk
- 1/4 tsp. vanilla extract
- Apple butter or jam, if desired
- In a large bowl, combine flours, sugar, baking soda and salt. Mix well using a fork.
- In a medium bowl, beat egg lightly with a fork. Add buttermilk and vanilla; stir.
- Lightly coat a nonstick griddle with cooking spray. Heat over medium heat (until a drop of water dances on it).
- Make a well in center of dry ingredients. Pour in buttermilk mixture; stir together just enough to moisten dry ingredients.
- Pour sufficient batter to make thin 4-inch pancakes. Cook until you see bubbles in the batter; flip gently and cook until you see the steam rising; remove to a plate.
- Spread with apple butter or jam. Roll up to eat with your hands. May also be served traditionally with butter and syrup
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