Multigrain pancakes

Yield: 15 servings

Measure Ingredient
¾ cup Wheat flour
½ cup Unbleached flour
¼ cup Cornmeal
¼ cup Oatmeal
½ cup Brown sugar; packed
1 teaspoon Baking soda
¼ teaspoon Salt
2 Egg whites; whipped
1 cup Buttermilk*; at room temp.
1 cup Fat-free sour cream

Recipe by: Anita A. Matejka Preparation Time: 0:15 Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flours, cornmeal, oatmeal, brown sugar, baking soda, and salt. In another mixing bowl, combine egg whites, buttermilk, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 3 or more tablespoons per cake.

Cook for 2 minutes, then flip carefully and cook for 2 minutes more.

Repeat with remaining batter.

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