Basic Multi-Grain Pancakes

Name: Basic Multi-Grain Pancakes
Ingredients: 2/3 c. whole wheat flour (preferably stone-ground); 1/3 c. all-purpose flour; 1/4 c. oat or other flour*; 2 Tbsp. wheat germ; 2 tsp. sugar (I use fructose or date sugar); 1/4 tsp. salt (if desired); 1 c. buttermilk; 1/4 c. or more skim milk; 2 whole eggs; 1 Tbsp. vegetable oil; 1/4 tsp. vanilla extract (optional); 1/2 tsp. baking soda

12 ingredients

8 steps

Ingredients

2/3 c. whole wheat flour (preferably stone-ground)
1/3 c. all-purpose flour
1/4 c. oat or other flour*
2 Tbsp. wheat germ
2 tsp. sugar (I use fructose or date sugar)
1/4 tsp. salt (if desired)
1 c. buttermilk
1/4 c. or more skim milk
2 whole eggs
1 Tbsp. vegetable oil
1/4 tsp. vanilla extract (optional)
1/2 tsp. baking soda

Directions

1

In a medium bowl, mix together dry ingredients.
2

In a second bowl, combine all wet ingredients, whipping them enough to beat eggs lightly.
3

Add to dry ingredients, stirring just to combine. The batter can stand for about 10 minutes out of the refrigerator or an hour or more refrigerated.
4

Heat a griddle over medium heat. Grease it lightly (if not nonstick); immediately pour batter to form individual pancakes.
5

Cook the pancakes until the bottoms are golden brown and the tops begin to bubble.
6

Flip them over; cook them until the undersides are golden brown.
7

Serve them immediately.
8

Serves 4 to 6.