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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 25 min
Prep:: 5 min
Cook:: 20 min

Yield:: 4 servings (about 12 pancakes)

Level:: Easy

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1 1/2 teaspoons sugar
4 tablespoons unsalted butter, melted, plus more for topping
Vegetable oil, for the skillet
Maple syrup, for topping

Directions

Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.

Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it's OK if there are a few lumps.)

Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.

Photograph by Travis Rathbone

Courtesy of Food Network Magazine

My Private Notes

Name: Buttermilk Pancakes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings (about 12 pancakes)
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole-wheat flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 1 3/4 cups buttermilk; 1 1/2 teaspoons sugar; 4 tablespoons unsalted butter, melted, plus more for topping; Vegetable oil, for the skillet; Maple syrup, for topping