Multigrain Pancakes

Hands on Time: 15-20 minutes
Total Time: 30 minutes
Yield: Approximately 16-4" pancakes
Servings: 4-5

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Full of fiber and healthy grains.

Ingredients

Instructions

  1. In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda and salt. Set bowl aside.
  2. In a large bowl, beat egg whites until soft peaks form.
  3. Gently fold buttermilk and sour cream into egg whites.
  4. Add flour mixture and stir just until batter is moistened.
  5. Heat greased griddle or skillet over medium heat.
  6. For each pancake, pour 1/4 cup batter onto hot griddle.
  7. Cook pancakes until puffed, bubbly and dry around the edges.
  8. Flip pancakes and cook the other side until golden brown.

Recipe Tips and Tricks

No buttermilk on hand? Add 1 tablespoon lemon juice or white vinegar, to 1 cup regular milk, stir and let stand 5 minutes. You just made buttermilk! Works best with whole or 2% milk.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
Winter Hours: Jan. 2 - Jan. 31 | Closed.
Feb. open Friday - Sunday | 8:30 am - 5:00 pm
1-866-492-7324 | Contact