Buttermilk Wheat Pancakes



Heat a non-stick griddle pan or non-stick frying pan over medium heat. Do not grease.

Measure dry ingredients into a mixing bowl and stir to combine.

Add egg and buttermilk and whisk. Gradually pour in melted butter while whisking. If the batter is too thick, add another 1/4c of buttermilk. Batter will be moderately thick and puffy as the buttermilk and the baking soda will begin to work together immediately.

Using a 1/3c measuring cup for consistently-sized cakes, scoop batter into pan. Flip when bottom is golden and cake has firmed up some, about 2-3 minutes per side or until cooked through. If your cakes brown before being cooked through, turn down heat a notch.

Serve steaming hot with butter and maple syrup or your choice of toppings.