Food recipes
Buttermilk Whole Grain Pancakes
Buttermilk Whole Grain Pancakes Ingredients: wheat flour, white, all-purpose, unenriched milk, buttermilk, fluid, cultured, lowfat egg, white, raw, fresh sugars, granulated leavening agents, baking powder, double-acti...
Buttermilk Whole Grain Pancakes
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
egg, white, raw, fresh
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
seeds, flaxseed
milk, fluid, 1% fat, without added vitamin a and vitamin d
oat bran, raw
milk, buttermilk, fluid, cultured, lowfat
oil, canola
vanilla extract
Directions:
Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.
Stir in flaxseed meal, dry milk and bran.
Mix together milk, oil and vanilla in a small bowl.
Put 2 cups pancake mix in a large bowl.
(Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months)
Make a well in the center of the dry ingredients mix.
Stir in the milk mixture until just blended, do not overmix.
(The batter will be quite thin, but will thicken up as it stands.)
Allow to stand for 5 minutes.
Coat a nonstick skillet or griddle with cooking spray over medium heat.
Stir the batter again before filling the muffin cups.
Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.
Turn over and cook until golden brown, about 2 to 3 minutes longer.
Adjust heat for even browning if needed.
Serve with fresh berries and maple syrup.
For more flavors:
Chocolate-Chocolate Chip Pancakes:
Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.
Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
egg, white, raw, fresh
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
seeds, flaxseed
milk, fluid, 1% fat, without added vitamin a and vitamin d
oat bran, raw
milk, buttermilk, fluid, cultured, lowfat
oil, canola
vanilla extract
Directions:
Add flour, buttermilk powder, dried egg whites, sugar, baking powder, baking soda and salt in a large bowl, and whisk until well combined.
Stir in flaxseed meal, dry milk and bran.
Mix together milk, oil and vanilla in a small bowl.
Put 2 cups pancake mix in a large bowl.
(Refrigerate the remaining pancake mix in an airtight container for up to 1 month or freeze for up to 3 months)
Make a well in the center of the dry ingredients mix.
Stir in the milk mixture until just blended, do not overmix.
(The batter will be quite thin, but will thicken up as it stands.)
Allow to stand for 5 minutes.
Coat a nonstick skillet or griddle with cooking spray over medium heat.
Stir the batter again before filling the muffin cups.
Using 1/4 cup batter for each pancake, cook pancakes until the edges are dry and bubbles begin to form, about 2 to 4 minutes.
Turn over and cook until golden brown, about 2 to 3 minutes longer.
Adjust heat for even browning if needed.
Serve with fresh berries and maple syrup.
For more flavors:
Chocolate-Chocolate Chip Pancakes:
Fold 1/2 cup cocoa powder and 3 ounces chocolate chips into the batter.
Blueberry: Fold 1 cup frozen or fresh blueberries into the batter.
Banana and Nut: Fold 1 cup thinly sliced bananas and 1/4 cup of finely chopped toasted pecans or walnuts into the batter.