Recipe - Multigrain Pancakes (Cl)

1 cup Lowfat buttermilk
3 tablespoon Vegetable oil
2 Egg whites; lightly beaten
Multigrain Pancake Mix
(1One half cups); see below
Vegetable cooking spray

MULTIGRAIN PANCAKE MIX
One half cup Regular oats
2 cup Allpurpose flour
One half cup Wholewheat flour
One half cup Cornmeal
One fourth cup Unprocessed wheat bran
One fourth cup Toasted wheat germ
One fourth cup Sugar
2 teaspoon Baking powder
1 One half teaspoon Salt
1 teaspoon Baking soda

Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir
until smooth (batter will be slightly thick).

Spoon about One fourth cup batter onto a hot nonstick griddle or nonstick skillet
coated with cooking spray. Turn pancakes when tops are covered with bubbles
and edges look cooked. Yield: 10 (4inch) pancakes (serving size: 1
pancake).

INSTRUCTIONS FOR Multigrain Pancake Mix: Place oats in food processor, and
process until smooth. Add remaining ingredients: process until smooth.
Store in a tightly sealed container in refrigerator. Yield: 4 cups.

NOTES : These are served at Maggie's Bed and Breakfast in Collinsville,
Illinois.

Recipe by: Cooking Light, Sept. 1995, page 30

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 07,
1998