| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables, Eggs | Breakfast, Grains, Pancakes wa | 10 | Servings | |
INGREDIENTS
| 1 | c | Low-fat buttermilk |
| 3 | tb | Vegetable oil |
| 2 | Egg whites; lightly beaten | |
| Multigrain Pancake Mix (1-1/2 cups); see below | ||
| Vegetable cooking spray | ||
| 1/2 | c | Regular oats |
| 2 | c | All-purpose flour |
| 1/2 | c | Whole-wheat flour |
| 1/2 | c | Cornmeal |
| 1/4 | c | Unprocessed wheat bran |
| 1/4 | c | Toasted wheat germ |
| 1/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 1 | ts | Baking soda |
INSTRUCTIONS
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 1/4 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@wizard.ucr.edu> on Apr 07, 1998
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