Pick-A-Grain Fruit Pancakes
CATEGORIES
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)
DIRECTIONS
  1. 1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.
  2. 2. 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.
  3. 3. 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.
  4. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
  5. 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.
  6. Whole Wheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.
  7. 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.
  8. Cornmeal Pancakes: Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.
  9. Oat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.
  10. Wheat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.
  11. 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.
  12. Rice Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.
  13. Wheat Germ Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.
  14. 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.
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