I grew up with a father who only stepped into the kitchen once a week—on Saturday mornings. On those mornings I'd wake up to the smell of bacon frying, the pancake griddle or waffle iron warming up, and the gathering of family in our kitchen. I loved those mornings. Good thing I married a man who has carried on this tradition in my own family. Ask any of our three children what their favorite Saturday morning tradition is and you'll hear, "dad's pancakes!" However, for the past several years I let the pancakes pass me by because I didn't like the sugar rush from the white flour they were made with and the way I was hungry an hour after eating them. Well I'm thrilled to say that pancakes made with freshly milled, Honoré whole wheat flour are different. They not only taste amazing, I'm still full 4-6 hours after enjoying them. There's a reason why farmers have relied on pancakes over the years. They're nourishing and satisfying. Get ready to fill your home with the smell and taste of delicious Weekend Pancakes.
Sift and mix together dry ingredients.
Separate the 4 eggs into two bowls.
Whip the egg white until stiff and set aside.
Mix the melted butter and egg yolks, then add the buttermilk to the mixture.
Combine the butter, eggs yokes and buttermilk mixture with the dry ingredients until smooth and then add the whipped egg whites, folding in gently being careful not to over-mix.
Spoon out onto a buttered medium-hot griddle until golden brown.
2 cups sonora whole wheat flour
2 tsp baking powder
1/2 tsp salt
4 oz melted butter
4 egg yolks
2 cups buttermilk