Whole wheat batter
Tools
Ingredients
Serving
500 ml
low-fat buttermilk, well-shaken
4
large eggs
6 tbsp
unsalted butter, melted
55 g
packed brown sugar
2 tsp
vanilla extract
250 g
whole wheat flour
2 tsp
baking powder
1 tsp
sea salt
to taste
unsalted butter and maple syrup, for serving
to taste
optional add-ins
2
bananas, peeled and sliced
150 g
fresh or frozen blueberries
150 g
sliced strawberries
90 g
mini chocolate chips
Step by step
Combine buttermilk, eggs, butter, brown sugar and vanilla in blender jar of the KitchenAid ARTISAN Power Plus Blender. Secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6) and blend until mixture is smooth for about 30 seconds. Add our, baking powder and salt and continue to blend on medium (Speed 5 or 6) until ingredients come together in uniform mixture for about 30 seconds. Drop in one or more add-ins (see below), if desired, and pulse 2 to 3 times on low just to incorporate.
Heat large frying pan or griddle over medium-high heat. Grease with small amount of butter or oil, then pour in 60 ml batter for each pancake, being careful not to crowd pan. Cook until tops of pancakes bubble up, about 1 minute, then flip with spatula. Cook until golden brown on second side and cooked through for about 1 minute more. Serve immediately with butter and maple syrup.
If making waf es, following manufacturer’s instructions, preheat waffle iron, spoon in batter, close lid and cook until golden brown. Serve immediately with butter and maple syrup.
Use 125 g whole wheat our and 125 g unbleached white our for a uf er texture. Batter may also be used to make waffles.