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

Wheat Pancakes

Makes: 12 servings
Start to Finish 25 mins
Wheat Pancakes
Ingredients
  • 1  cup  all-purpose flour
  • 3/4  cup  whole wheat flour
  • 2  tablespoons  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  egg, lightly beaten
  • 1 1/2  cups  buttermilk or sour milk*
  • 3  tablespoons  vegetable oil
  •  Desired Fruit Options or Other Add-Ins (optional)
  •  Desired syrup and/or Topping Options (optional)
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 120,
  • Fat, total (g) 4,
  • chol. (mg) 17,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 200,
  • Potassium (mg) 90,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 1,
  • Fat () 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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