quick buttermilk pancakes - from scratch

This recipe comes from my torn and tattered "Eating More with Less" cookbook, that revolutionized the way I cook. I like the whole foods concept and prefer making things from scratch as much as possible. You can add mashed bananas and walnuts (though my kids never liked nuts) - fresh blueberries or chocolate chips are a hit in my house!

In a two cup glass measuring cup, or small bowl mix the following together with a fork:

1 c. buttermilk

1/2 tsp. baking soda

Let sit, and meanwhile, in a medium bowl, combine the following:

1/2 c. whole wheat flour

1/2 c. white flour

1 tsp. baking powder

1/2 tsp. salt

Add to the buttermilk mixture, 2 tbs. olive oil and 1 beaten egg. Immediately pour into the dry ingredients and combine with a wooden spoon or wisk until it's smooth with few lumps.

In a hot electric skillet or griddle (375 degrees, or until a drop of water sizzles when it lands on the surface) - drop batter in 1/4 cup portions, leaving room for expansion. Flip when the bubbles on top have burst.

This recipe works well double and quadrupled for big crowds, and the finished pancakes will freeze well for toasting and eating later.