Whole Wheat Griddle Pancakes

Ingredients

• 2 cups whole wheat flour
• 2 cups buttermilk
• 2 tablespoons honey
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine salt

Before you cook

• Stir the whole wheat flour and buttermilk together in a large bowl until no dry flour remains.
• Cover the bowl and let it stand at room temperature for 30 minutes so the bran softens.
• Whisk the honey, eggs and melted butter together in a small bowl.
• Stir the egg mixture into the soaked flour until smooth.
• Sprinkle the baking powder, baking soda and salt over the batter and fold them in with a dozen strokes.

Steps

1. Heat a griddle over medium heat and brush it with butter.
2. Pour 1/3 cup of batter per pancake and let it spread on its own.
3. Cook until bubbles rise and pop across the surface and the rim looks matte, about two and a half minutes.
4. Flip each pancake in one confident motion.
5. Cook for another two minutes, until the second side is evenly browned.
6. Stack the pancakes on warm plates and top them with butter and more honey.