Whole Wheat Buttermilk Pancakes

If you know me at all, you know that I love breakfast!  Last weekend I decided to make pancakes but had no flour.  Well, I had no regular flour, but I did have whole-wheat flour and almost-spoiled milk. So, I decided to make these delicious pancakes as a way to use up the milk before it went all the way bad. Plus, sour milk gives baked goods a tangy flavor.  Sour milk and buttermilk can be used interchangeably in this recipe. Plus, I never buy buttermilk–I always make it by adding one tablespoon of vinegar to a scant one cup of milk and allowing it to sit for a few minutes. The vinegar curdles the milk giving it that delectable and homey buttermilk flavor.

I actually still have leftover ganache from the Valentine’s Day devil’s food cupcakes I made, so I heated it up until it was melted and drizzled it over the pancakes and topped it with fresh berries. The chocolate and berries were really quite necessary for these pancakes, even though I admit to devouring an entire rather large pancake (with no toppings!) since I just couldn’t wait until all of the pancakes were ready!