Side Pannel
Multigrain Pancakes (Cl)
Multigrain Pancakes (Cl)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast, Grains
Ingredients List
- 1 c Low-fat buttermilk
- 3 tb Vegetable oil
- 2 Egg whites; lightly beaten
- Multigrain Pancake Mix
- -(1-1/2 cups); see below
- Vegetable cooking spray
Directions
MULTIGRAIN PANCAKE MIX
1/2 c Regular oats
2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Cornmeal
1/4 c Unprocessed wheat bran
1/4 c Toasted wheat germ
1/4 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1 ts Baking soda
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir
until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking spray. Turn pancakes when tops are covered with bubbles
and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1
pancake).
INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and
process until smooth. Add remaining ingredients: process until smooth.
Store in a tightly sealed container in refrigerator. Yield: 4 cups.
NOTES : These are served at Maggie's Bed and Breakfast in Collinsville,
Illinois.
1/2 c Regular oats
2 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Cornmeal
1/4 c Unprocessed wheat bran
1/4 c Toasted wheat germ
1/4 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1 ts Baking soda
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir
until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking spray. Turn pancakes when tops are covered with bubbles
and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1
pancake).
INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and
process until smooth. Add remaining ingredients: process until smooth.
Store in a tightly sealed container in refrigerator. Yield: 4 cups.
NOTES : These are served at Maggie's Bed and Breakfast in Collinsville,
Illinois.
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