Whole Wheat Pancakes for Two

• egg↗1
• brown sugar↗2 tablespoon
• canola oil↗2 tablespoon
• vanilla↗1 teaspoon
• buttermilk↗0.75 cup

  substitute 3/4 cup milk + 2 tsp. white vinegar

• scant 1 cup whole wheat flour1 cup
• baking powder↗1 tablespoon

  substitute 1 tsp. baking soda + 2 tsp. cream of tartar

• salt0.5 teaspoon
• water↗2 tablespoon

Step-by-step instructions

1. 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. 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. 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.