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Multigrain Pancakes

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 25 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • 2/3 cup unbleached flour
  • 1/3 cup whole wheat (whole meal) flour
  • 2 tablespoons finely ground cornmeal
  • 2 tablespoons wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 and 1/4 cups low fat buttermilk
  • 2 egg whites
  • 1 tablespoon margarine, melted
  • 1 teaspoon vanilla extract (essence)
make it
1. In a large bowl, combine the flours, cornmeal, wheat germ, baking powder, baking soda, brown sugar, cinnamon, and salt. Make a well in the center. In another large bowl, whisk together the buttermilk, egg whites, margarine, and vanilla. Pour the buttermilk mixture into the well in the flour mixture and stir to mix well.

2. Coat a griddle or large nonstick frying pan with nonstick cooking spray. Place over medium-high heat until hot. The griddle is the right temperature when water dropped on the surface bounces and dances. If the water evaporates immediately, the griddle is too hot; if the water sits still, the griddle is not hot enough. Spoon the batter in scant 1/3 cup portions onto the hot griddle to make 12 pancakes. Flip each pancake when the surface is covered with tiny bubbles, about 3 minutes. Cook until the bottom is golden brown, about 1 minute more.

3. To serve, divide among 4 individual plates.
Notes
Courtesy of Jane Fonda's book, Cooking for Healthy Living, 1996
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