The Best Whole Wheat Pancakes

• 2 cups Whole Wheat Flour
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 2 whole Eggs
• 2 cups Buttermilk
• 6 Tablespoons Butter, Melted
• 1/3 cups Mixed Frozen Berries
• 1/4 cups Chopped Pecans
• 2 Tablespoons Canola Oil, For Your Pan

1. Pour approximately 2 tablespoons canola oil onto a griddle pan and heat to medium-high heat on the stovetop. A hot griddle is key to pancake success.
2. Then, in a large bowl, mix dry ingredients together-flour, sugar, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, and nekted butter (make sure butter us cooled-otherwise it'll cook the eggs!). Make a well in the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon to combine.
3. Spoon batter onto hot griddle in scant 1/4 cup increments. While still wet on top, plop on 4-5 berries and sprinkle chopped pecans on each cake; cook until golden brown and crispy on each side.

whole wheat flour, sugar, baking powder, baking soda, eggs, buttermilk, butter, berries, ubc, canola oil

Taken from tastykitchen.com/recipes/breads/the-best-whole-wheat-pancakes/ (may not work)