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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pick-A-Grain Fruit Pancakes

Makes: 12 servings Yield: 12 pancakes
Start to Finish 25 mins
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*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)
  • Servings Per Recipe 12,
  • cal. (kcal) 130,
  • Fat, total (g) 5,
  • chol. (mg) 21,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (RE) 31,
  • vit. C (mg) 1,
  • sodium (mg) 138,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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