Multi grain pancakes

Yield: 4 Servings

Measure Ingredient
½ cup All-purpose flour
½ cup Whole wheat flour
¼ cup Quick-cooking oats
2 tablespoons Yellow corn meal
2 tablespoons Brown sugar
1½ teaspoon Baking powder
½ teaspoon Salt
1 cup 2% low-fat milk
1 tablespoon Vegetable oil
1 large Egg

Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

Spoon about ¼ cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

Serving size ó pancakes.

Recipe by: Cooking Light, 3/97 Posted to MC-Recipe Digest V1 #665 by "hurlbert@..." <hurlbert@...> on Jul 11, 1997

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