Multigrain Pancakes
User Reviews
5
Multigrain Pancakes
Description
Multigrain Pancakes start by boiling water with butter, then stirring in multigrain hot cereal and letting it rest to absorb the liquid. Granola is added next, blending into the mixture before milk and egg are incorporated to form the batter. All-purpose and whole wheat flours, baking powder, and salt are gently folded in until just combined.
The batter is cooked on a greased hot griddle or pan by dropping 1/4 cup portions. Pancakes cook until bubbles form on top and edges look dry, then flipped and cooked until golden brown on the other side. This method produces pancakes with a tender center and crisp edges, with a complex grain flavor from the multigrain and granola additions.
This recipe is useful for those wanting pancakes with added whole grains and texture. Granola adds clusters of sweetness and crunch while the multigrain cereal softens the batter. The recipe allows flexibility in milk choice from skim to non-dairy options and advises to test pan temperature by water droplets.
Ingredients
- 1 cup water
- 2 tablespoons butter
- 1/3 cup multigrain hot cereal
- 1 cup granola
- 1 ½ cups milk ³
- 1 egg large
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- 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.
Notes
- Bob's Red Mill 7 grain hot cereal and plain granola clusters work well but replacement with similar products is possible.
- Milk varieties from skim to whole and non-dairy milks can be used according to preference.
- Test griddle heat by sprinkling water drops; water should sizzle and evaporate for correct temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 144kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 89mg | 4% |
| Potassium | 197mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 141IU | 3% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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