PICK A GRAIN /FRUIT PANCAKES
Why I Love This Recipe
I have made this in my waffle maker for a variety.
Ingredients You'll Need
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.
