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Pick-A-Grain Fruit Pancakes
Ingredients
-
1 3/4
cups all-purpose flour
-
2
tablespoons sugar
-
1
tablespoon baking powder
-
1
teaspoon ground cinnamon (optional)
-
1/4
teaspoon salt
-
1
egg
-
1 1/2
cups milk
-
3
tablespoons cooking oil
-
Desired fruit (see options)*
-
Margarine or butter (optional)
-
Maple- or fruit-flavored syrup (optional)
Directions
1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.
2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.
3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.
From the Test Kitchen
- Variation *Fruit Options:Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
- Variation Rye Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.Whole Wheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.Buckwheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.Cornmeal Pancakes: Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.Oat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.Wheat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.Triticale Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.Rice Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.Wheat Germ Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.Bulgur Pancakes: Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.
Nutrition Facts
(Pick-A-Grain Fruit Pancakes)
- Servings Per Recipe 12,
- Calories 130,
- Protein (gm) 3,
- Carbohydrate (gm) 18,
- Fat, total (gm) 5,
- Cholesterol (mg) 21,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 31,
- Vitamin C (mg) 1,
- Sodium (mg) 138,
- Calcium (DV %) 111,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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