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October 21, 2008

Another Whole Wheat Pancake Recipe

*From Mr. Breakfast

2 cups fat-free milk
1 and 1/2 cups whole-wheat flour
1 cup fresh (or thawed frozen) blueberries (optional)
3/4 cup all-purpose flour
4 egg whites (or two eggs) - beaten
1 Tablespoon canola oil
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon vanilla

In a large bowl, mix together the two flours, baking powder and salt.
In a seperate bowl, mix together the milk, egg, oil and vanilla.
Add wet ingredients to dry ingredients and mix until just moistened and combined.
Fold in the berries.
On a lightly greased skillet set at medium-high heat, dollop batter in 1/4 cup amounts to make each pancake.
When bubbles appear at the top of the pancake and the edges start to look dry, flip the pancakess and cook the other sides until golden brown.
These are really good with fresh berries and blueberry syrup. Enjoy!

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