Buttermilk Pancakes

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  ⅓ tbsp or 6g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Applesauce

  Unsweetened, without added ascorbic acid, canned

  4 tbsp or 61g

Directions

1. Combine all of the dry ingredients in a lidded container. Shake to mix.
2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
3. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the applesauce.
4. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
5. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
7. Gently ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
8. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in the warm oven until ready to serve.