Multi Grain Pancakes

Multi Grain Pancakes Ingredients

DRY INGREDIENTS	1/4 ts Salt; (optional)
2/3 c Whole-wheat flour;	WET INGREDIENTS
1/3 c All-purpose flour	1 c Buttermilk; (or Yogurt)
1/4 c Oat or other flour; (corn	1 1/4 c Or more skim milk
2 tb Wheat germ	1 Egg white; (optional)
2 ts Sugar; (optional)	1 Whole egg; (optional)
1 ts Baking powder	1 tb Vegetable oil
1/2 ts Baking soda	1/4 ts Vanilla extract; (optional)

Instructions for Multi Grain Pancakes

1. Mix together all the dry ingredients in a medium bowl. 2. In a second bowl, combine the wet ingredients, whipping them enough to beat the egg white and whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated. If you do not have oat flour or an alternative, add another 1/4 Cup of whole-wheat flour to the dry ingredients. Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar and vanilla. I usually add a little more milk, the batter according to directions is very thick. Posted to Bread-bakers Digest by Dan Aldrich on Apr 05, 1998

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking Powder	Baking soda	Corn
Egg	Flour	Salt	Sugar
Vanilla	Vegetable oil	Yogurt

Pancake Corn Butter Milk

for flavor and categorization

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