Whole Wheat Pancakes for Two

Ingredients

• egg
• tablespoon sbrown sugar
• tablespoon scan ola oil
• teaspoon vanilla
• 1/4 cup sbuttermilk (substitute3/4 cup milk +2 tsp. white vinegar)
• scant1 cup whole wheat flour
• tablespoon baking powder (substitute1 tsp. baking soda +2 tsp. cream of tartar)
• 1/2 teaspoon salt
• tablespoon swater

Instructions

1. Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
2. Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
3. Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.