Buttermilk Pancakes

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  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

  Canned, unsweetened, with added ascorbic acid

  4 tbsp or 61g

Directions

1. Combine the flour, baking soda, baking powder, salt, and sugar in a lidded container and shake to mix.
2. Heat an electric griddle or frying pan to 350°F. Preheat oven to 200°F.
3. In a small bowl, whisk together the egg whites and buttermilk. In another bowl, whisk the egg yolks with the applesauce.
4. Pour the buttermilk mixture into the bowl with the egg yolk mixture and whisk until thoroughly combined.
5. Pour the wet ingredients into the dry ingredients. Using a whisk, mix the batter just enough to combine. Do not overmix.
6. Test the griddle's heat by sprinkling a few drops of water onto the surface. The griddle is ready if the water sizzles and evaporates quickly.
7. Lightly grease the griddle with butter, then wipe thoroughly with a paper towel, ensuring no visible butter remains.
8. Pour the batter onto the hot griddle to your desired pancake size. When bubbles begin to form around the edges and the bottom is golden brown, flip the pancakes.
9. Cook for an additional 2 to 3 minutes, or until cooked through. Serve immediately or keep warm in a 200°F oven.