Vermont Pancakes
By Yankee Magazine|Apr 21 2002|
Yield
Serves 4
Ingredients
1-1/2 cups whole wheat flour
1 cup unbleached white flour
1 tablespoon baking powder
pinch salt
2 eggs, beaten
1 cup buttermilk
1-1/2 cups milk
1/4 cup (1/2 stick) butter, melted, or 4 tablespoons vegetable oil
2 tablespoons maple syrup
apple, blueberries, bananas, or strawberries, to be added on griddle
Instructions
Preheat griddle to medium-high heat. In medium bowl mix together all dry ingredients. Combine liquid ingredients in small bowl. Combine wet and dry ingredients and let set for at least 10 minutes. Pour batter onto griddle. Drop slices of fruit or berries onto pancakes while they cook. If you use apples, sprinkle pancakes with a little cinnamon. Flip pancakes when they start to bubble on one side.
