Whole Wheat Pancakes: a USDA child-care recipe for preschool menu planning. Original yield: 9 servings.
Whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl.
Whisk buttermilk, oil, egg and vanilla together in a separate bowl.
Add the buttermilk mixture to the dry ingredients and stir until smooth. (The mixture will be thick; do not add more buttermilk).
Heat a 12-inch nonstick skillet over medium heat and spray with a pan release spray.
Using a ¼ cup dry measuring cup or 2 oz ladle, portion 2 oz of batter onto the hot griddle, making 4 ½ inch pancakes.
Cook pancakes until edges are set, and bubbles develop on the surface, about 2-3 minutes.
Using a spatula, flip pancakes. Continue to cook second side for 1 to 2 minutes, until golden brown. Critical Control Point:Heat to 165 °F or higher for 15 seconds.Hold for hot service at 140 ℉ or higher.
Serve immediately. Serve 1 pancake.
Ingredients (9 servings)
