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Spoon about 1/4 cup of pancake batter onto griddle. Prepare the preheated griddle with non-stick cooking spray. Add 1/4 cup of batter to the hot pan for each pancake and cook over low heat. Heat your griddle or cast iron skillet to a medium high heat. If you don’t have a griddle, no worriesyou can use a skillet. Before adding your pancake batter, wipe excess grease away more is not better here. The pancakes are made with 100 percent whole-wheat flour and get an additional fiber boost from flaxseed meal. Add a small amount of solid shortening and swirl to coat. In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. Mix all ingredients in a bowl, stir well to ensure there are no lumps in the batter. EatingWell reader Kathy Moseler of Barrington Hills, Illinois, contributed this convenient recipe to our Kitchen to Kitchen department. Pour the milk mixture into the dry ingredients. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and 2 tablespoons melted butter – whisk together. In a medium bowl, add flour, sugar, salt, baking powder and baking soda – whisk together. Spoon about ¼ cup of pancake batter onto griddle, be sure not to overcrowd, when the pancakes are golden on the bottom are bubbling on top, about 2-3 minutes Flip and let cook on remaining side until golden brown, about 2 minutes. In a separate bowl, whisk the egg white into stiff peaks and fold into pancake batter. In a separate liquid measuring cup, add the buttermilk, milk, egg yolk and melted butter, whisk together. In a medium bowl, add flour, sugar, salt, baking powder and baking soda, whisk together. Preheat a non-stick griddle over medium-high heat.