| 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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