Pick-A-Grain Fruit Pancakes

Looking for a recipe with whole grains? This pancake recipe offers tasty, textural choices and you can choose from a variety of fruit stir-ins.

Pick-A-Grain Fruit Pancakes Enlarge Image
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4 users rated this recipe an average rating of 2.5
Makes:
12 servings
Yields:
12 pancakes
Start to Finish:
25 mins
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Pick-A-Grain Fruit Pancakes

Ingredients
1 3/4
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

*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.

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)
    Per serving:
  • 130 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 21 mg chol.,
  • 138 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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