Recipes
Multigrain Pancakes for Breakfast
From Jane Brody’s Good Food Book (Bantam)
|
2/3 cup (160 mL) |
whole wheat flour |
|
1/3 cup (80 mL) |
all purpose flour |
|
¼ cup (60 mL) |
oat or other flour (e.g. cornmeal, barley, buckwheat, millet) |
|
2 tbsp (30 mL) |
wheat germ |
|
2 tsp (5 mL) |
granulated sugar |
|
1 tsp (5 mL) |
baking powder |
|
½ tsp (2 mL) |
baking soda |
|
¼ tsp (1 mL) |
salt, if desired |
|
1 cup (250 mL) |
buttermilk |
|
¼ cup (60 mL) or more |
skim milk |
|
1 |
egg white |
|
1 |
whole egg |
|
1 tbsp (15 mL) |
vegetable oil |
|
¼ tsp (1 mL) |
vanilla (optional) |
- Combine all dry ingredients in a medium bowl
- In a second bowl combine buttermilk, skim milk, egg white, egg, oil and vanilla.
- Add to dry ingredients; stirring just to combine them. The batter can stand for about 10 minutes out of the refrigerator or for an hour or more refrigerated.
- Heat a griddle over medium heat. Grease it lightly if nonstick and immediately pour sufficient batter to make pancakes of desired size.
- Turn heat down to moderate low and cook pancakes until bottoms are golden brown and tops begin to bubble. Flip them over and cook until bottom is golden brown. Serve immediately.
Makes 4 servings.
Per serving: Calories 240, Protein 10.7 g, Total Fat 6.7 g, Carbohydrate
35.5 g,
Fibre 3.9 g, Folate 45 μg