From the kitchen of One Perfect Bite..."These aren't half bad." That's not me speaking. It's the Silver Fox who gets shaky whenever the words meatless or wholegrain are mentioned and nears panic state when both are used in the same sentence. I knew he was a carnivore when I married him, but I still feel compelled to try and bring him along. To that end, we had these pancakes for breakfast this morning and while he thought they were a bit heavy, he loved their flavor. I count that as a point for the home team. If you are looking for a healthy version of breakfast pancakes, you might want to give this recipe a try. It comes from Midwest Living magazine and I think you'll find it is only marginally more involved than your standard breakfast variety. The recipe is straight forward and quite easy to follow. If you are curious, here's how they are made. Remember, "they aren't half bad."
Multigrain Pancakes...from the kitchen of One Perfect Bite courtesy of Midwest Living magazine
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1/4 cup quick-cooking rolled oats
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups fat-free milk
3 tablespoons canola oil
1 teaspoon vanilla
Optional stir-ins: 1/3 cup blueberries or raspberries, 1/4 cup chopped nuts, or 3 tablespoons crumbled crisp-cooked bacon or miniature semisweet chocolate chips
1) Place all-purpose flour, whole wheat flour, cornmeal, oats, brown sugar, baking powder and salt in a large bowl and whisk together.
2) In another bowl, beat together milk, oil, vanilla and egg. Add egg mixture all at once to flour mixture, stirring just until moistened. Stir in add-ins if using.
3) For each standard-size pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with syrup, if you like. Yield 12 pancakes.
Cook's note: To make buttermilk pancakes substitute 1-3/4 cup buttermilk for fat-free milk, reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda to mix.
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