Whole Wheat Pancakes

Told you I was going to make these perfect pancakes this weekend. It's kind of odd how intense my cravings for pancakes have been for almost two weeks now. I can't wait to use the leftover batter to have them for breakfast (or dinner) later this week!

The best part about pancakes is their versatility, wouldn't you agree? Blueberry, banana, chocolate chip, peanut butter... Combinations are endless and guess what? So are the toppings! I stuck with one plain, one chocolate chip pancake, topped with organic nonfat whipped cream, diced strawberries, blackberries, blueberries, and raspberries drizzled with light agave syrup. I figured I'd go big because of the whole craving and waiting game and the ridiculous deal on fruit I got at the store. Check out the fluffy factor on these whole wheat cakes, mmm mmm mmm.

Adapted from America's Test Kitchen Family Cookbook
- 2 cups whole wheat flour
- 2 TBSP. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3 TBSP. butter melted (I use Earth Balance)
- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
I cut the recipe in half for myself, with lots left over. Combine the flour, sugar, baking powder, baking soda, and salt. I passed on the sugar because I prefer the natural sugars of the fruit, next time I might use some agave in them. Whisk the eggs with butter, then add milk. Create a well in the dry ingredients, pour wet into dry, and whisk. DO NOT OVER MIX. There will be lumps, its all good. Prepare a pan with spray or butter and have fun.

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