MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
SILVER DOLLAR PANCAKES
These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 34
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
- Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g
MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
SILVER DOLLAR PANCAKES
These silver dollar pancakes have sour cream, but they are the most amazing you will ever taste! The sour cream makes them fluffy and irresistible! Dust with powdered sugar if desired and serve with hot syrup!
Provided by Lil_Miss_Sunshine
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
- Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 20.8 g, Cholesterol 121 mg, Fat 15.7 g, Fiber 0.4 g, Protein 6.6 g, SaturatedFat 8.9 g, Sodium 521 mg, Sugar 6.6 g
HEARTY MULTIGRAIN PANCAKES
Steps:
- In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
GOOD FOR YOU MULTI-GRAIN PANCAKES
I love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!
Provided by DuChick
Categories Breakfast
Time 18m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
- In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
- Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
- Fold in the flour mixture just until blended. Don't overmix!
- Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.
MULTIGRAIN PANCAKES
My husband and I love the goodness of food prepared with whole grains. But our children are different-their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.-Ann Harris, Lancaster, California
Provided by Taste of Home
Time 20m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 231 calories, Fat 8g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 575mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
MULTI-GRAIN PANCAKES FOR SILVER PALATE
Fairly easy to process your own grains with your food process or blender, This recipe comes from the Silver Palate Restaurant NYC cookbook. The pecans are not mandatory, but are a nice surprise, in fact this recipe is actually called "Surprise Flapjacks".
Provided by BakinBaby
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Process the flours, oats, , corn meal, baking powder, baking soda and salt in a food processor fitted with a steel blade. Process until it resembles a coarse meal.
- Beat eggs and buttermilk in a large bowl, beat in honey, stir in flour mixture, then fold in pecans (if using).
- Heat griddle, brush with oil or butter, ladle batter on grill to make 6" cakes, cook until golden on both sides.
Nutrition Facts : Calories 596.1, Fat 32.2, SaturatedFat 13.5, Cholesterol 143.7, Sodium 912.8, Carbohydrate 66.7, Fiber 5.8, Sugar 24.2, Protein 15.2
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