PICK A GRAIN /FRUIT PANCAKES

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 egg
  • 1-1/2 cups milk
  • 3 tablespoons cooking oil
  • Desired fruit (see options)*
  • Margarine or butter (optional)
  • Maple- or fruit-flavored syrup (optional)
  • Fruit Options:
  • Stir one of the following fruits into the pancake batter:
  • 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears;
  • or 1/2 cup fresh or frozen blueberries;
  • or 1/3 cup chopped fresh cranberries;
  • or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

Directions

  • In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.
  • In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil.
  • Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy.
  • Stir in desired fruit.
  • For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet.
  • Cook over medium heat until bubbly and edges are slightly dry.
  • Turn; cook until golden.
  • If desired, serve with margarine and syrup. Makes 12 pancakes.
  • RYE PANCAKES :
  • Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup.
  • Add 1 cup rye flour.
  • Try apples, pears, raisins, dates, or peaches.
  • WHOLE WHEAT PANCAKES :
  • Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup.
  • Add 1 cup whole wheat flour.
  • BUCKWHEAT PANCAKES :
  • Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup.
  • Add 1 cup buckwheat flour.
  • Try with blueberries, cherries, and dried fruit.
  • Cornmeal PANCAKES :
  • Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour.
  • Add 1/2 cup cornmeal.
  • Oat Bran PANCAKES :
  • Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour.
  • Add 1/4 cup oat bran.
  • WHEAT BRAN PANCAKES :
  • Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour.
  • Add 1/4 cup wheat bran.
  • TRITICALE PANCAKES :
  • Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup.
  • Add 1 cup triticale flour.
  • Try stirring in some dried fruit.
  • RICE BRAN PANCAKES :
  • Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour.
  • Add 1/4 cup rice bran.
  • WHEAT GERM PANCAKES :
  • Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour.
  • Add 1/4 cup toasted wheat germ.
  • BULGUR PANCAKES :
  • Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender.
  • For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.

Notes

I have made this in my waffle maker for a variety.

Categories: Pancake 
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