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Multigrain Pancakes CARLA HALL

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Carla adds her take to this classic breakfast staple!

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 cup rolled oats
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 egg (lightly beaten)
1 1/4 cups buttermilk
1/2 stick butter (melted, cooled slightly, plus more to grease)
2 eggs (whites only)
To Serve:
1/2 cup Greek yogurt
2 tablespoons honey
1 apple (cored, very thinly sliced)

Preheat a large griddle over medium heat.
In a large bowl, add the all-purpose flour, whole-wheat flour, rolled oats, baking powder, sugar, salt, and cinnamon and whisk to combine.
In another large bowl, add the vanilla, egg, buttermilk, and melted butter and stir to combine.
Make a well in the flour mixture and mix the buttermilk mixture into the flour mixture until combined but with small lumps.
In a medium bowl, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
Grease griddle lightly with butter. Drop 1/3 cup of batter onto the griddle and flip the pancake when the bottom is golden brown, about 3-4 minutes. Allow to cook on the other side until golden brown and cooked through, about 2 minutes. Remove to a baking sheet or plate and tent with foil to keep warm.
To Serve: Spread a spoonful of Greek yogurt on each pancake, top with the sliced apples, and drizzle honey on top.
Tip: 1. The egg whites keep the pancakes light and fluffy. Gently fold the whites in, you will still see streaks of egg white, to avoid overmixing.
2. Use a brush to evenly grease the griddle with softened butter while making pancakes.

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