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Recipe Summary

prep:
15 mins
cook:
2 mins
total:
17 mins
Servings:
6
Yield:
12 pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the all-purpose flour, whole wheat flour, cornmeal, oats, brown sugar, baking powder and salt. In another bowl, beat together the milk, oil, vanilla and egg. Add egg mixture all at once to flour mixture, stirring just until moistened. (Batter will be lumpy. If you like, add a stir-in ingredient.)

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  • 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.

Buttermilk Pancakes:

Prepare recipe as directed, except substitute 1 3/4 cups buttermilk for the milk, reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda.Nutrition Analysis: 264 calories, 8 g protein, 38 g carbohydrate, 9 g total fat (1 g sat. fat), 34 mg cholesterol, 2 g fiber, 8 g sugar, 2% Vitamin A, 1% Vitamin C, 352 mg sodium, 16% calcium, 10% iron

Nutrition Facts

257 calories; fat 8g; cholesterol 32mg; saturated fat 1g; carbohydrates 38g; mono fat 5g; poly fat 2g; trans fatty acid 0g; insoluble fiber 2g; sugars 8g; protein 7g; vitamin a 194.4IU; vitamin c 0mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.4mcg; sodium 258mg; potassium 193mg; calcium 201.9mg; iron 2mg.
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Reviews

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