| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads, Breakfast | 4 | Servings | |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/2 | c | Whole wheat flour |
| 1/4 | c | Quick-cooking oats |
| 2 | tb | Yellow corn meal |
| 2 | tb | Brown sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | 2% low-fat milk |
| 1 | tb | Vegetable oil |
| 1 | lg | Egg |
INSTRUCTIONS
Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/4 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@concentric.net" <hurlbert@concentric.net> on Jul 11, 1997
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