Healthier Buttermilk Pancakes

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 3 tablespoons Splenda sugar substitute
• 2 large eggs, lightly beaten
• 3 cups buttermilk
• 4 tablespoons unsalted butter, melted

1. Heat griddle to 375 degrees.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
3. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.
4. Batter should have small to medium lumps.
5. (I like to whisk eggs in a separate bowl, then add melted butter, then add buttermilk, which I have heated in the microwave just until warm, before adding these to the dry ingredients.
6. Then I like to let the batter rest for 15-30 minutes.
7. It works for me!
8. ).
9. Heat oven to 175 degrees.
10. Test griddle by sprinkling a few drops of water on it.
11. If water bounces and spatters off griddle, it is hot enough.
12. (I use a dry griddle to make pancakes.
13. I think its healthier, and the pancakes never stick for me.
14. If you want, using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle.
15. Wipe off excess.
16. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other.
17. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
18. Cook until golden on bottom, about 1 minute.
19. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven.
20. Serve warm.

flour, whole wheat flour, baking powder, baking soda, salt, splenda sugar substitute, eggs, buttermilk, unsalted butter

Taken from www.food.com/recipe/healthier-buttermilk-pancakes-448175 (may not work)