MULTIGRAIN PANCAKES

Pam Anderson’s Multigrain Medallions
MAKES: 16 pancakes
SERVES: 8

INGREDIENTS:
1 cup white flour
1/3 cup each: cornmeal, whole-wheat flour, and old-fashioned rolled oats
4 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups low-fat buttermilk
½ cup low-fat milk (or water)
2 large eggs
2 tablespoons vegetable oil, plus extra for brushing the griddle
1 teaspoon vanilla

DIRECTIONS:
Heat a large non-stick skillet or griddle over low heat.

Mix flour, whole grains, sugar, salt, baking powder and baking soda in a bowl. Note: white flour is included to provide fluffiness. If you don’t have all three whole grains, pick one and use the following ratios: 1:2 whole wheat to white; 1:1 oats/cornmeal to white.

Microwave buttermilk and milk for 30 seconds in a 2-cup measuring cup.

Whisk in eggs, oil and vanilla. Pour wet ingredients into dry; whisk until just mixed.

Return batter to measuring cup.

Increase heat to medium and brush skillet with oil. When oil starts to spider, pour batter 1/4 cup at a time.

When pancake bottoms are golden brown and tops start to bubble, after about 2 to 3 minutes, flip pancakes; cook until golden brown on other side.

Repeat, brushing skillet or griddle with oil. Serve hot.

KILOJOULES PER SERVING (two pancakes): 1240
CARBS: 26g
FIBRE: 2g
PROTEIN: 8g
FAT: 6g