Multigrain Pancakes Recipes

MULTIGRAIN PANCAKES

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.

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.

MULTIGRAIN PANCAKES

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.

MULTIGRAIN PANCAKES

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.

WHOLE GRAIN PANCAKES

Steps:

• In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

MULTIGRAIN PANCAKES

Steps:

• Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking powder, baking soda and salt in a food processor and process only to blend. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through. Remove and keep warm until all pancakes are done. Serve with maple syrup or top with Silver Palate It's the Berries.

MULTIGRAIN PANCAKES

Steps:

• In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
• Let rest 5 minutes; stir in cranberries, if used.
• Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
• For each pancake, ladle about 1/2 C batter into the skillet.
• Cook until surface appears dry and small bubbles appear at the edges.
• Turn over and cook on second side for about 30 seconds.
• Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.

MULTI-GRAIN PANCAKES

Steps:

• Place oats in a food processor and process until smooth.
• Add remaining ingredients and process until well blended.
• Store in a tightly sealed container in the refrigerator.
• To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
• Prepare pancakes on hot griddle.