Multi Grain Blueberry Pancakes Food

MULTIGRAIN BLUEBERRY WAFFLES (OR PANCAKES)

Steps:

• In a large bowl, combine the flour, oats, baking powder and baking soda.
• In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
• Fold in blueberries until just mixed.
• In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
• Fold egg white into batter.
• In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
• Yield 8 waffles.
• NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).

MULTIGRAIN BLUEBERRY PANCAKES

Steps:

• Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.
• Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

MULTIGRAIN BLUEBERRY PANCAKES

Steps:

• Batter:.
• In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
• Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
• To make pancakes:.
• Preheat the oven to 250*F.
• Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
• Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
• Turn each pancake over and continue to cook until both sides are golden brown.
• Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
• Serve hot. Enjoy!
• Note: This makes about 4 cups batter.

MULTI-GRAIN BLUEBERRY PANCAKES RECIPE

Steps:

• 1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries. 2. Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

HEARTY MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.