Whole-Wheat Pancakes

The Dry Goods
2 cups whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbs. sugar

The Wet Works
2 large eggs
2 cups buttermilk
4 tbs. unsalted butter

The Extras
Unsalted butter for the griddle

Prep
1. Measure all ingredients.

2. Pulse all dry goods together in a food processor for five seconds or 
mix with a large fork.

3. Whisk together all liquid ingredients, including fat and eggs.

4. Add the wet stuff to the dry stuff and mix just until batter comes together. 
Do NOT mix smooth.

5. Pan batter and bake according to directions below:

    * Heat an electric griddle to 350 degrees or place a nonstick frying pan 
over medium-low heat.

    * Set the batter aside to rest for five minutes.

    * Test the griddle by flicking water on it. If the water dances across the 
surface, you’re good to go.

    * Rub down the griddle with a little butter, then wipe it up with a paper 
towel.


Ladle 1 scoop of batter onto the griddle and cook until bubbles form in the batter 
and bottom is golden, approximately three minutes. Flip and cook until the second 
side is golden, another a minute or so. Adjust the heat as necessary as you go along.

Serve right away or keep the pancakes warm, layered inside the folds of a kitchen
 towel placed under a heating pad set to high. Leftover pancakes can be frozen, 
each separated by a sheet of waxed paper, in a zip-top bag for up to one month. 
To reheat, brush them with butter and place them in the oven for 10 minutes at 
350 degrees or put them in the toaster.

Makes twelve 4-inch pancakes.