Did You Know You Can Make Pancakes From Multiple Grains?

Making of  Pancakes From Multiple Grains Ingredients

• 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 yogurt

• 3/4 cup nonfat milk

• 1/2 tsp finely grated lemon zest

• 1/4 tsp freshly grated nutmeg

• 3 tbsp vegetable oil

 
Method

• 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 yogurt, 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.