Hearty Multigrain Pancakes
- In a large bowl stir together all-purpose flour, whole wheat flour, cornmeal, oats, brown sugar, baking powder, and salt. In a medium bowl combine egg, milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy.) If desired, fold in desired Stir-In.
- For each standard-size pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For each dollar-size pancake, use about 1 tablespoon of the batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with syrup.
From the Test Kitchen
Prepare recipe as directed, except substitute 1 3/4 cups buttermilk for the milk, reduce baking powder to 1 teaspoon, and add 1/2 teaspoon baking soda.
Nutrition Analysis: 264 calories, 8 g protein, 38 g carbohydrate, 9 g total fat (1 g sat. fat), 34 mg cholesterol, 2 g fiber, 8 g sugar, 2% Vitamin A, 1% Vitamin C, 352 mg sodium, 16% calcium, 10% iron
1/3 cup blueberries or raspberries; 1/4 cup chopped nuts; or 3 tablespoons crumbled, crisp-cooked bacon or miniature semisweet chocolate chips
Nutrition Facts (Hearty Multigrain Pancakes)
- Per serving:
- 257 kcal ,
- 8 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 32 mg chol. ,
- 258 mg sodium ,
- 38 g carb. ,
- 2 g fiber ,
- 8 g sugar ,
- 7 g pro.
Not including the corn meal I have made this recipe many times, letting the Children add favorite food coloring and/or stir ins! I always made a double batch, freezing any left overs.
Next time I make them, just for me, I like the orange coloring and orange flavoring, I will add the corn meal! Corn cakes and Chili...YUMMO!
Has anyone come across Maplene lately? That is what my Mom always made, I am feeling the need for some!! Thanx in advance!raf