Ingredients
2
eggs
2
cups buttermilk
1/4
cup vegetable oil
2
cups Gold Medal™ whole wheat flour
1/4
cup sugar
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt
Preparation
In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.
