- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup well-shaken buttermilk
- Butter for brushing griddle
Preheat oven to 200°F.
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with butter. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
Cooks’ note:Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.
Makes 14 (3-inch) pancakes.
For maple syrup apples
- 2 tablespoons (1/4 stick) unsalted butter
- 3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
- 1 tablespoon plus 1/2 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
Spoon apples over pancakes. Serve, passing additional maple syrup.
Makes 4 servings.