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Multigrain Pancakes

 Multigrain Pancakes
My husband and I love the goodness of food prepared with whole grains. But our children are different—their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.—Ann Harris, Lancaster, California
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup King Arthur Premium 100% Whole Wheat Flour
  • 1/4 cup cornmeal
  • 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • Maple syrup

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl,
  • whisk the egg, buttermilk and butter. Stir into dry ingredients just
  • until moistened.
  • Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
  • bubbles form on top. Cook until the second side is golden brown.
  • Serve with syrup. Yield: 8 pancakes.
Nutritional Facts: 2 pancakes (calculated without syrup) equals 231 calories, 8 g fat (4 g saturated fat), 70 mg cholesterol, 575 mg sodium, 33 g carbohydrate, 2 g fiber,

2 of 2

Multigrain Pancakes (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.