Milky Wholesome Pancakes Food

WHOLE GRAIN PANCAKES

Whole Grain Pancakes image

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Provided by Jennifer Goss

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

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.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g

MILKY WHOLESOME PANCAKES

Milky wholesome Pancakes image

The best tasting pancakes I've ever made. This Finnish version is soooo comforting: it uses more eggs and milk than the pancakes that I am used to. It uses very few ( and inexpensive ) ingredients and is relatively easy to make. This is definetely a brunch winner in my house. The recipe is from The TorontoStar.

Provided by Izzy Knight

Categories Breakfast

Time 40m

Yield 15-20 pancakes

Number Of Ingredients 6

Ingredients

6 cups milk
4 eggs
2 teaspoons salt
1/4 cup granulated sugar
3 cups all-purpose flour
butter (for frying, I think clarified butter works best)

Steps:

In a bowl, whisk together milk and eggs, adding salt and sugar.
Wlowly whisk in flour until batter is smooth.
Melt small amount off butter in large non-stick skillet over med0high heat.
Pour in 1/2 cup batter, swirling to evenly coat pan in thin layer.
cook until edges begin to brown, 3 to 5 minutes.
Flip, cook 2 to 3 minutes.
Repeat with remaining batter.
(You may not need butter for followup pancakes and you may need to reduce heat to med once pan heats up. And don't be alarmed if your first pancake didn't turn out beautifully- they will get better as the pan heats up) Serve panckaes with syrup or more butter.

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