Country Gourmet's whole wheat pancakes

Time 25 minutes
Yields Makes 8 to 10 pancakes
Country Gourmet’s whole wheat pancakes
(Ricardo DeAratanha / Los Angeles Times)

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.


In a blender, puree the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.


Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.


Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.


This makes 8 to 10 pancakes. The restaurant serves them with butter and maple syrup.

Adapted from Country Gourmet in Sunnyvale, Calif.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.