Multigrain pancakes (cl)

Yield: 10 Servings

Measure Ingredient
1 cup Low-fat buttermilk
3 tablespoons Vegetable oil
2 Egg whites; lightly beaten
Multigrain Pancake Mix (1-1/2 cups); see below
Vegetable cooking spray
½ cup Regular oats
2 cups All-purpose flour
½ cup Whole-wheat flour
½ cup Cornmeal
¼ cup Unprocessed wheat bran
¼ cup Toasted wheat germ
¼ cup Sugar
2 teaspoons Baking powder
1½ teaspoon Salt
1 teaspoon Baking soda


Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).

Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 10 (4-inch) pancakes (serving size: 1 pancake).

INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth.

Store in a tightly sealed container in refrigerator. Yield: 4 cups.

NOTES : These are served at Maggie's Bed and Breakfast in Collinsville, Illinois.

Recipe by: Cooking Light, Sept. 1995, page 30 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998

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