Whole wheat buttermilk pancakes from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose Shulman

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Notes about this recipe

  • macfadden on April 12, 2014

    I made a double batch with white whole wheat flour instead of regular whole wheat flour, and let the batter rest for about 20 minutes before cooking. The result was tall, fluffy and tasty pancakes.

  • Zosia on November 24, 2013

    Very good, basic pancakes that are light and fluffy, taste good without add-ins or toppings and use basic pantry staples. Yield was 18 pancakes.

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