Did You Know You Can Make Pancakes From Multiple Grains?
Pancakes are delicious but making them from multiple grains will not only make for a delicious recipe but increase the nutritious contents. This recipe is easy to make, filling and really soft and fluffy.
Here are the simple steps:
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oats
- 1/4 cup cornmeal
- 3 tbsp packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 1/2 cup plain low-fat yoghurt
- 3/4 cup nonfat milk
- 1/2 tsp finely grated lemon zest
- 1/4 tsp freshly grated nutmeg
- 3 tbsp vegetable oil
- In a large bowl, add the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt and whisk. This makes the dry mixture.
- In a medium bowl, whisk the egg. Add the yoghurt, milk, lemon zest, nutmeg and oil and whisk until combined. This makes the wet mixture.
- Stir the wet mixture into the dry mixture until just combined and makes a batter. It is alright if there are a few lumps.
- Heat a pan or large nonstick skillet over medium-low heat; lightly brush with butter [vegetable oil can be used as a substitute].
- Scoop batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned about 2-3 minutes. Reduce heat to low heat if the pancakes are browning too quickly.
- Flip the pancake and continue cooking until golden on the other side, about one more minute. Transfer to a plate.
- Repeat with the remaining batter, brushing the pan with more butter as necessary.
- Serve with butter and syrup.