Muesli Multigrain Pancakes Food
MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
MUESLI MULTIGRAIN PANCAKES
Cook's Illustrated was on a quest to make a light multigrain pancake and ground muesli is the key ingredient.
Provided by Roxygirl in Colorado
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk lemon juice and milk together and set aside.
- Process 1 1/4 cups muesli in food processor til finely ground (about 2 min.)and transfer to large bowl.
- Add remaining 3 tablespoons unground muesli plus the remaining dry ingredients.
- Whisk together wet ingredients and pour over dry, gently stirring together (don't overmix-a few dry flour streaks should remain).
- Pre-heat (medium-low) 12 inch skillet for five minutes and add a touch of oil and a tablespoon butter to melt. Use 1/4 cup measuring cup to scoop batter.Cook until bubbles form and flip.
Nutrition Facts : Calories 456.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 140.8, Sodium 811.6, Carbohydrate 66, Fiber 4.7, Sugar 23, Protein 14.6
MULTIGRAIN PANCAKES
From the local paper. For the baking mix, use Multigrain Baking Mix recipe. Adding cranberries gives the pancakes extra color, flavor and vitamin C. For variety, substitute blueberries.
Provided by WI Cheesehead
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
- Let rest 5 minutes; stir in cranberries, if used.
- Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
- For each pancake, ladle about 1/2 C batter into the skillet.
- Cook until surface appears dry and small bubbles appear at the edges.
- Turn over and cook on second side for about 30 seconds.
- Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.
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