NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Wheat Pancakes

2.5 by 2 people
1,556 views
Rate me!
  • Makes: 12 servings
  • Serving Size: pancakes
  • Start to Finish: 25 mins

Wheat Pancakes

Ingredients

Directions

  1. In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired Fruit Options.
  2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning over when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup and/or Topping Options.

From the Test Kitchen

*Tip:

To make 1 1/2 cups sour milk, place 4 1/2 teaspoons lemon juice or vinegar in a 2-cup glass measuring cup. Add enough milk to make 1 1/2 cups total liquid; stir. Let stand for 5 minutes before using.

Fruit Options:

Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, banana, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

Other Add-Ins:

Stir 1/2 cup miniature semisweet chocolate pieces, chopped nuts, shredded sweetened coconut, or granola into the pancake batter.

For spiced pancakes, stir 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the pancake batter.

Topping Options:

Top with whipped cream, sliced fresh fruit or fresh berries, jam or preserves, peanut butter, fruit-flavor yogurt, hazelnut spread, sliced bananas, or fruit-flavor syrup.

Nutrition Facts (Wheat Pancakes)

    Per serving:
  • 120 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 17 mg chol.,
  • 200 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...