Multi Grain Breakfast Pancakes Food

MULTIGRAIN PANCAKES

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.

MULTIGRAIN PANCAKES

Steps:

• Add water and butter to a large saucepan and bring to a boil.
• Remove from heat.
• Stir in the multigrain cereal.
• Let it sit for 10 minutes.
• Stir in the granola.
• Stir in the milk until combined.
• Add the egg and stir to combine.
• Stir in the flours, baking powder, and salt just until combined.
• Heat your griddle or pan until hot.4
• Grease the griddle or pan.
• Drop 1/4 cup of batter onto the griddle or pan for each pancake.
• Cook until the bubbles the form and begin to pop. The edges of the pancakes should look dry.
• Flip and continue to cook until the other side is done.

MULTIGRAIN PANCAKES

Steps:

• In a large mixing bowl, sift together the oats, whole wheat flour, all-purpose flour, baking soda, baking powder, salt and cinnamon.
• In another large bowl, whisk together the melted butter and eggs for a couple of minutes until thoroughly combined. Add in the honey and whisk again, followed by the vanilla extract. Slowly pour in the buttermilk, whisking continuously.
• Pour the wet ingredients into the dry ingredients, stirring everything together slowly. Allow everything to sit for a couple of minutes before heating your pan or pancake griddle to medium-high heat. Add a little butter or a drizzle of olive oil to the pan for about a minute before dropping 1/3 cup of pancake batter on to the pan, for each pancake. Cook for 2-3 minutes or until the top starts bubbling, then flip the pancake(s) over and cook for another minute or two. Place the pancakes on to a platter or plate and repeat with remaining batter! Serve immediately, with whipped cream, maple syrup or any other toppings you like!

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.

MULTI-GRAIN YOGURT PANCAKES

Steps:

• 1. In a large bowl mix the 5 dry ingredients. Stir to make sure the baking powder and soda are well incorporated.
• 2. In a 4 cup measuring cup or bowl add yogurt, milk, eggs, & oil. Mix well then add to the dry ingredients and stir to mix. It is not necessary for all lumps to disappear.
• 3. If your oatmeal is cold you may want to add 1/4 cup of milk to it and mash it with a potato masher. Mix into batter.
• 4. On a buttered hot griddle cook the pancakes 5 inch each. (When a drop of water sizzles & bounces when dropped on the surface, the griddle is hot enough.) Cook until little bubbles appear on the first side, then turn. Makes about 16 pancakes.
• 5. Serve with your favorite fruit, Diet syrup,or jelly.

MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into 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. Serve with syrup.

MULTI-GRAIN PANCAKES FOR SILVER PALATE

Steps:

• Process the flours, oats, , corn meal, baking powder, baking soda and salt in a food processor fitted with a steel blade. Process until it resembles a coarse meal.
• Beat eggs and buttermilk in a large bowl, beat in honey, stir in flour mixture, then fold in pecans (if using).
• Heat griddle, brush with oil or butter, ladle batter on grill to make 6" cakes, cook until golden on both sides.

MULTI-GRAIN PANCAKES

Steps:

• Place oats in a food processor and process until smooth.
• Add remaining ingredients and process until well blended.
• Store in a tightly sealed container in the refrigerator.
• To make a batch of pancakes, mix the buttermilk, vegetable oil, eggs and multi-grain mix together with a whisk until just mixed.
• Prepare pancakes on hot griddle.

MULTI-GRAIN PANCAKES

Steps:

• Finely grind the flaxseed in a spice mill or coffee grinder. Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
• In large mixing bowl, stir together dry ingredients.
• Whisk together wet ingredients, including flax mixture, separately.
• Pour wet ingredients into the dry, stirring just to combine.
• Heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
• Pour batter on by the 1/4 cup, cooking approximately two minutes on each side.

GOOD FOR YOU MULTI-GRAIN PANCAKES

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.

MULTI-GRAIN BREAKFAST PANCAKES

Steps:

• In a large bowl, Mix dry ingredients and sugar. Add egg whites, buttermilk, and vanilla in a small bowl. In a separate bowl or glass measuring cup, melt the butter and whisk together with egg yolks. Whisk together the butter/yolk mixture with the rest of the wet ingredients. Pour the wet ingredients into the dry ingredients. Mix until just combined. Make pancakes on a hot griddle.