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Whole-Wheat, Buttermilk, and Orange Pancakes Recipe


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     Whole-Wheat, Buttermilk, and Orange Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   30 minutes

2 tablespoons butter, softened
1/4 teaspoon grated orange rind
3/4 teaspoon fresh orange juice
3.5 ounces white whole-wheat flour (about 3/4 cup)
3.4 ounces unbleached all-purpose flour (about 3/4 cup)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup fresh orange juice
1 tablespoon canola oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup

Combine first 3 ingredients.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.
Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.
Nutritional Information Amount per serving Calories- 336 Fat- 8g Saturated fat- 3.2g Monounsaturated fat- 3g Polyunsaturated fat- 1.1g Protein- 7.4g Carbohydrate- 59.1g Fiber- 2.5g Cholesterol- 44mg Iron- 1.5mg Sodium- 477mg Calcium- 182mg

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