Ingredients
23 cup whole wheat flour
23 cup cake flour
2 teaspoons baking powder
34 teaspoon ground cinnamon
14 teaspoon baking soda
1 pinch salt
3 large egg whites
3 tablespoons sugar
1 cup buttermilk
2 tablespoons butter, melted,cooled
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Preheat oven to 200F. Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 1/2 minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined. Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 1/2- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes