Whole Wheat Buttermilk Pancake

Ingredients

• 2 eggs
• 2 cups unbleached white whole wheat flour, sifted
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups fat-free half-and-half, plus
• 2 tablespoons lemon juice (mix together)
• 4 tablespoons margarine, melted. (earth balance natural buttery spread)
• 1/2 teaspoon vanilla extract
• confectioners' sugar, for dusting
• warm maple syrup, for serving

Directions

1. 1

   In a bowl, beat the eggs until frothy.

2. 2

   Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.

3. 3

   Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).

4. 4

   Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.

5. 5

   Ladle about 1/3 cup batter onto surface for each pancake.

6. 6

   Cook until bubble form on top and batter is set, 1 to 2 minute.

7. 7

   Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.

8. 8

   Transfer to a plate dust the pancake with confectioners' sugar.