Multigrain Pancakes


Category: Breakfast


Qty Measure Ingredient


1/2 cup all-purpose flour

1/4 cup whole wheat flour

1/4 cup cornmeal

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup buttermilk

2 tablespoons butter or margarine, melted

Maple syrup

Instructions: In a large bowl, combine dry ingredients. In a small bowl, beat egg; add buttermilk and butter. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.



Background: Note: DIABETIC EXCHANGES: Two pancakes (prepared with margarine) served with 2 tables sugar-free maple-flavored syrup equals 2-1/2 starch, 1-1/2 fat; also, 250 calories, 621 mg sodium, 55 mg cholesterol, 38 gm carbohydrate, 7 gm protein, 8 gm fat.

Serves: 4

Food Exchanges: