Buttermilk and Whole Wheat Pancakes

Description

1. Scale all of the ingredients precisely and then bring to room temperature.
2. Sift the flours, baking powder and baking soda on a parchment paper sheet and transfer to a mixing bowl.
3. Add the sugar and mix using a whisk. Make a well in the center of the dry ingredients and set aside.
4. Next, whisk the eggs in a separate mixing bowl just to break up them up.
5. Then add the milk, buttermilk, salt and melted butter and whisk together.
6. Pour half of the liquid mixture in the well of the dry ingredients. Slowly whisk in the center of the bowl by making small circles until incorporated.
7. Then add the remaining liquid, a little at time, and whisk outwards into a larger circle until the mixture has no lumps.
8. Lastly, heat a frying pan on a low heat and spread the clarified butter using a pastry brush.
9. Then add desired amount of batter and cook until bubbles form on top of the pancake. Flip, and cook the other side. Both sides should be golden brown.
10. Transfer to a platter.
11. Top with confectioners’ sugar or maple syrup.

Storage: Pancakes are best fresh and still warm. To store them, completely cool the pancakes then refrigerate for up to 3 days or freeze for up to 1 month wrapped in plastic, bee’s wrap, or an airtight container.