Whole-Wheat, Buttermilk, And Orange Pancakes

• 2 tablespoons butter, softened
• 1/4 teaspoon grated orange rind
• 3/4 teaspoon fresh orange juice
• 3.5 ounces white whole-wheat flour (about 3/4 cup)
• 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/8 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup fresh orange juice
• 1 tablespoon canola oil
• 1 large egg
• 1 large egg white
• Cooking spray
• 3/4 cup maple syrup

1. Combine first 3 ingredients.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.
3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.
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butter, orange rind, orange juice, white, sugar, baking powder, baking soda, salt, lowfat buttermilk, orange juice, canola oil, egg, egg white, cooking spray, maple syrup

Taken from www.myrecipes.com/recipe/wheat-buttermilk-orange-pancakes (may not work)