• 2 cups (11oz) whole wheat flour
• 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 2 1/4 cups buttermilk (alt: 2+ cups milk+ 1Tbsp lemon juice mixed and set while other ingredients mixed)
• 5 Tbsp vegetable oil
• 2 large eggs

1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, oil, and eggs together in second bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. Mixture will be thick, do not add more milk.
2. Heat 1 tsp oil on cooking surface and wipe out with paper towel. Using a 1/4 cup measuring cup add portions of batter. Gently spread into 4 1/2“ rounds. Cook until the edges are set, and first side is golden brown, and bubbles on surface are just beginning to break, 2-3 min. Flip and continue to cook until second side is golden brown, 1-2 min longer.
3. Due to low gluten and the cutting effect of the bran excessive mixing will not create tough pancakes.

Serves: 4      Total cook time: 4 min. per batch
Source: Cook's Illustrated