HEARTY GRAINS PANCAKES
These are healthy pancakes, applesauce takes the place of oil. Whole wheat flour, cream of wheat, golden raisins and walnuts adds lots of fiber. The recipe comes from Cooking Light.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
- Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
- Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
- Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
- Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.
Nutrition Facts : Calories 429.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 722.1, Carbohydrate 75.6, Fiber 5.6, Sugar 27.9, Protein 10.8
GREAT GRAINS PANCAKES
Make and share this Great Grains Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 14 pancakes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy).
- Lightly butter, oil, or spray a griddle or skillet.
- Preheat over medium heat, or if using an electric griddle, set to 350°.
- If you want to hold the pancakes until serving, preheat your oven to 200°.
- Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve with butter and syrup.
WHOLE GRAIN PANCAKES WITH BLACKBERRIES
With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We'll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Brunch Pancake Grains Whole Wheat Buttermilk
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk whole wheat and all-purpose flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl just to incorporate. Using a few swift strokes, whisk egg mixture into dry ingredients just to combine. Stir grains into batter (you can pulse the grains in a food processor first if you prefer them in smaller pieces).
- Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across the entire surface and underside is golden brown, about 5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute. Transfer pancake to a plate. Repeat with remaining batter.
- Serve pancakes topped with butter, fruit, and syrup.
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.
PERFECT PANCAKES RECIPE
An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Main course, Supper, Buffet, Snack, Brunch, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put 100g plain flour and a pinch of salt into a large mixing bowl.
- Make a well in the centre and crack 2 eggs into the middle.
- Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
- Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
- Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
- Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Nutrition Facts : Calories 107 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
GOOD GRAINS PANCAKES
Make and share this Good Grains Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 10 pancakes per batch
Number Of Ingredients 12
Steps:
- To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
- To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
- Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
- Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
- Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
- When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
- Repeat with the remaining batter; serve pancakes warm.
Nutrition Facts : Calories 257, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1087.1, Carbohydrate 47.6, Fiber 4.2, Sugar 7.1, Protein 8.9
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