Multi Grain Pancakes Food

MULTIGRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

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 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.

WHOLE-GRAIN PANCAKES WITH EGGS AND BACON

Steps:

• Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
• Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
• Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
• Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.

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 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.

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.

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.