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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Multigrain Pancakes Recipe

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This recipe for Multigrain Pancakes is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Ingredients:
2/3 C Whole-Wheat Flour
1/3 C All-purpose Flour
1/4 C Corn Meal
2 T Wheat Germ
2 tsp Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt

Wet Ingredients:
1 C Buttermilk
1/4 C or more Skim Milk (see how dry batter is)
1 Egg
1 T Vegetable Oil
1/4 tsp Vanilla Extract (optional)
Directions:
Directions:
Mix together all the dry ingredients in a medium bowl. In a second bowl, combine all the wet ingredients, whipping them enough to beat in the egg lightly. (Variation: Can add blueberries or chopped apples at this point if desired). Add these to the dry ingredients, stirring just to combine them. The batter can stand for about 10 minutes our of the refrigerator, or an hour or more refrigerated. Heat a griddle over medium heat. Grease it lightly if not nonstick, and immediately pour sufficient batter to make pancakes of the size you desire. Try to leave some space between the pancakes to keep them from sticking together. Turn the heat down to moderately low, and cook the pancakes until the bottoms re golden brown and the tops begin to bubble. Flip them over, and cook them until the undersides are golden brown. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
My favorite pancake recipe!!

 

 

 

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