Ingredients
1-1/2 cups whole wheat (or all-purpose) flour
1-1/2 tablespoons white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups buttermilk
1/2 cup milk
2 eggs
2-1/2 tablespoons margarine (or butter)
1/2 cup chopped almonds
Preparation
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled frying pan over medium high heat. Pour the wet mixture into the dry mixture and add almonds. Stir until it’s just blended together. Do not over stir! Pour the batter onto the pan, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
