This batter is the perfect consistency to go in a squeeze bottle to make fun pancake shapes. Cut off the end of the tip of the squeeze bottle so the tip opening is larger.
Yield:8-10 pancake shapes
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon (optional)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
3 tablespoons canola oil
In a large bowl (with a pouing lip, if possible) mix together with a fork: flours, sugar, cinnamon, baking powder, baking soda and salt.
In a small bowl, whisk together buttermilk, eggs, and oil.
Mix egg mixture into flour mixture until incorporated.
Coat griddle or frying pan with cooking spray and heat over medium heat.
Pour the batter into the squeeze bottle using the pouring lip on the large bowl (or pour batter into a smaller liquid measuring cup with a pouring lip).
Make a face shape outline (or another shape) first. Let cook for a few minutes until bubbles form. Then fill in the shape. Once a few bubbles pop, flip pancakes and cook for another few minutes before removing from griddle. Repeat with remaining batter.