Pella Chronicle

Food

January 31, 2013

Multigrain Pancakes

Pella — 1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup quick-cooking oats

2 Tbsp yellow cornmeal

2 Tbsp brown sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 cup 2% reduced fat milk

1/4 cup plain fat-free yogurt

1 Tbsp vegetable oil

1 egg

1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

2. Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low fat granola, if desired.

Serves 4.

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