Whole Wheat Buttermilk Pancakes

• 2 eggs
• 2 cups unbleached white whole wheat flour, sifted
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 14 cups fat-free half-and-half, plus
• 2 tablespoons lemon juice (mix together)
• 4 tablespoons margarine, melted. (earth balance natural buttery spread)
• 12 teaspoon vanilla extract
• confectioners' sugar, for dusting
• warm maple syrup, for serving

1. In a bowl, beat the eggs until frothy.
2. Add the flour, sugar, baking powder, baking soda, salt, half &half mixture, melted butter and vanilla.
3. Stir just until the batter is smooth and no lumps of flour remain (do not over mix it).
4. Heat a frying pan over medium heat and grease the surface with 1/2 teaspoon of buttery spread or oil.
5. Ladle about 1/3 cup batter onto surface for each pancake.
6. Cook until bubble form on top and batter is set, 1 to 2 minute.
7. Using a spatula, flip the pancake and cook until golden brown on the other side, 2 to 3 minutes.
8. Transfer to a plate dust the pancake with confectioners' sugar.

eggs, unbleached white, sugar, baking powder, baking soda, salt, lemon juice, margarine, vanilla, confectioners, maple syrup

Taken from www.food.com/recipe/whole-wheat-buttermilk-pancakes-350847 (may not work)