Whole Wheat Buttermilk Pancakes from Cooking Light

I'm trying to incorporate more whole grains into our diet - so when I saw this recipe for whole wheat buttermilk pancakes on Taking On Magazines one recipe at a time I had to try it (btw, Christiane is a scream - you have to visit her blog if you haven't already).  The recipe is from Cooking Light so I had a feeling it would be awesome - and it was!  These pancakes are healthy, light, and utterly delicious - quite possibly the best pancakes I've ever eaten.

Whole Wheat Buttermilk Pancakes

Printable Recipe

makes 6 servings

Ingredients

• 3/4 cup all purpose flour

• 3/4 cup whole wheat flour

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups low-fat buttermilk (see note below)

• 1 tablespoon canola oil

• 1 large egg

• 1 large egg white

• non-stick cooking spray

Directions

1. In a small bowl, combine the buttermilk, canola oil, and eggs; set aside.

2. In a large bowl, whisk together the remaining ingredients (except the non-stick cooking spray); add the wet ingredients and whisk until smooth.

3. Preheat a griddle and spray with non-stick cooking spray over medium heat.

4. Ladle about 1/4 cup of batter per pancake onto the griddle.

5. When edges are set and tiny bubbles start to appear, flip and cook on second side until done.

Note

• Homemade buttermilk: For each cup of buttermilk needed, combine 1 tablespoon of vinegar or lemon juice with enough milk to equal one level cup.  Stir and wait 5-10 minutes until the milk begins to curdle and thicken slightly.  Use right away. 

adapted from Cooking Light's The New Way To Cook Light

Harvest Cranberry Oatmeal Cookies

I was inspired to try this recipe after a friend raved about the Archer Farms Harvest Cookies that are sold at Target.  I did a quick google search and found this copycat recipe on Modern Day Moms.  I confess I've never tasted the Archer Farms version, but wow, this copycat version is fabulous.

Harvest Cranberry Oatmeal Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 12 tablespoons unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 cup all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon fine salt

• 2 3/4 cups old fashioned rolled oats

• 1 cup dried cranberries (I used Craisins)

• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350F. Line 3 sheet pans with silpat liners or parchment paper.

2. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In a large bowl, cream butter and sugars together until light and fluffy.

4. Add eggs and vanilla; mix until combined.

5. Add flour mixture; mix to combine.

6. Stir in oats and dried cranberries.

7. Drop by rounded tablespoon onto prepared sheet pans and bake for 10-12 minutes.

8. Allow cookies to rest for 2 minutes before transferring to a cooling rack to cool completely.

Notes

• I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size.

• To prevent the cookies from spreading too much in the oven, chill the cookie dough before baking and be sure to bake on cool sheet pans.

adapted from Modern Day Moms

(affiliate links)