Whole-Wheat Pancakes

Name: Whole-Wheat Pancakes
Yield: Serves 3 to 4 (about 8 3-inch pancakes)
Ingredients: 1/2 cup, unbleached all-purpose flour; 1/2 cup, whole-wheat flour; 2 teaspoons, granulated sugar; 1/2 teaspoon, table salt; 1/2 teaspoon, baking powder; 1/4 teaspoon, baking soda; 3/4 cup, buttermilk; 1/4 cup, milk (plus an extra tablespoon or so if batter is too thick); 1 , large egg, separated; 2 tablespoons, unsalted butter, melted; , vegetable oil (for brushing griddle)

Main Courses
Quick
Breakfast & Brunch

Appears in Cook's Illustrated January/February 1996

For the best flavor and texture, cut back on the leavening and use buttermilk thinned with regular milk.

SERVES 3 to 4 (about 8 3-inch pancakes)

TIME 25 minutes

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