Sunday, July 24, 2011

Multigrain Pancakes

When I finally gave up on trying to like maple syrup, I also gave up on eating pancakes with any sort of regularity. To me, they are the iconic maple syrup food. There was just too much of an association between the two for me to find pancakes palatable.

It's been a couple of years since giving up on said maple syrup and I was willing to take the foray into pancake creation this weekend. I (obviously) favor fruit toppings so I took great joy in microwaving some of my favorite frozen fruits until they were steaming.
Multigrain Pancakes
Recipe adapted from good ol' Betty Crocker
1/4 cup barley flour
1/4 cup oat flour
1/4 whole wheat flour
1/4 all-purpose flour
1/4 teaspoon salt
1 tablespoon white granulated sugar
1 tablespoon baking powder
1 large egg
3/4 cup 2% milk
2 tablespoons vegetable oil

1. In a medium bowl, combine the first seven ingredients. Whisk to combine. Set aside.
2. In a large bowl, whisk the egg until frothy. You can hand whisk or use a hand-held mixer, either works.
3. Heat a griddle over medium-high heat.
4. Pour the flour mixture into the egg, and add the remaining ingredients. Stir until just combined, being careful not to over mix.
5. Using a quarter cup (or a quarter cup scoop), drop batter onto the preheated griddle. Flip the pancakes when they start to gently bubble.
6. Top as preferred, serve immediately.

YIELD: 7 pancakes
NUTRITION INFORMATION
Values calculated with used ingredients via CalorieKing
Serving Size:1 pancake
CAL: 124
FAT: 6g
SAT. FAT 0.8g
CHOL: 27mg
SOD: 261mg
CARB: 15g
FIB: 2g
SUG: 3g
PRO: 4g
CALC: 180mg

These certainly don't puff up quite as large as buttermilk pancakes do, but they're quick, easy and tasty. I'm a big fan of the strawberry and banana topping too!

If you make 'em, lemme know down below!