Pancakes immediately conjure up images of Sunday morning brunch spreads and lazy weekend mornings. You can transport that feel to pretty much any meal of they day by embracing #breakfastfordinner and this quick one-bowl batch can get you scratch-made pancakes in 15 minutes flat.
One-Bowl Whole Wheat Pancakes
1 cup whole wheat flour (4.5oz)
1 teaspoon baking soda
1 large pinch of salt
1 cup of buttermilk
1 egg, beaten
+ Butter or oil for griddle
- Warm butter or oil on griddle over low heat.
- Add dry ingredients to bowl; blend together with whisk.
- Add buttermilk and egg to same bowl and whisk together until flour is completely incorporated, but batter is still a bit lumpy.
- Turn heat up to medium.
- Add ¼ cup of batter to griddle and let cook until bubbles form around edge (about 30 seconds). Flip to cook other side.
We reserve our pear butter specifically for these guys, but they also go well with a bit of fruit and honey. Today, they made for a perfect last-minute lunch with sliced bananas and some maple syrup.