More Great Recipes: Pancake

PICK A GRAIN /FRUIT PANCAKES


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Serves | Prep Time | Cook Time

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.


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.


Pairs Well With


Notes

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

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