Multigrain Pancakes Food

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 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:

• 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.

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

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.

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.

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.