Celebrate National Maple Syrup Day by making some delicious wholegrain pancakes: Double Berry Whole Grain Pancakes The Quaker Oats Company You can serve these pancakes anytime – not just during the holidays. But its great to have a special hot breakfast when the family is gathered around. INGREDIENTS For the Pancakes 3/4 cup (90g) whole wheat flour 1/2 cup (40g) oats (quick or old fashioned, uncooked) 1/4 cup (30g) toasted wheat germ 2 TBS granulated sugar 1 TBS baking powder 1/4 tsp salt 1 1/3 cups (320 ml) fat-free milk 1 egg, beaten 2 TBS vegetable oil 1/2 cup (75g) dried cranberries 1 1/2 cups (220g) fresh or frozen blueberries, thawed and drained For the Berry Topping 1 jar (10 ounces or 285g) blueberry or blackberry fruit spread 1 TBS lemon juice INSTRUCTIONS For the Pancakes: 1. In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well. 2. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.) 3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F or 190°C). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes with edges look cooked.
Posted on: Thu, 18 Dec 2014 15:06:27 +0000
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