Low-Fat Multigrain Pancakes
Hearty, low-fat and nutritious multigrain pancakes made with whole wheat, cornmeal and oats.
3/4 cup whole-wheat flour
1/2 cup unbleached flour
1/4 cup cornmeal
1/4 cup quick or rolled oats
1/2 cup brown sugar -- packed
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg whites
1 cup buttermilk*, at room temperature
1 cup fat-free sour cream
- In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda, and salt; set aside
- In another mixing bowl, beat egg whites until soft peaks form; gently stir in buttermilk, and sour cream. Add flour mixture and stir just until batter is moistened.
- Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes 16 (4-inch) pancakes
*Or, substitute the buttermilk by placing 1 tablespoon white vinegar in a glass measure and adding enough milk to equal 1 cup. Let stand for 5 minutes prior to using.