Multigrain pancakes (cl)
10 Servings
Ingredients
| Quantity | 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 |
Directions
MULTIGRAIN PANCAKE MIX
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