Basic Whole Wheat & Wheat Germ Pancakes
Whole wheat fluffy pancakes with wheat germ to boost the fiber and nutrition.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
whole-wheat flour
|
|
| 4 | cups |
all-purpose flour
|
|
| 2 | cups |
wheat germ
|
|
| 1 | cup |
milk
dry, non-fat |
|
| ⅓ | cup |
baking powder
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | large |
eggs
beaten well |
|
| 1 ¼ | cups |
milk
|
|
| 1 | tablespoon |
vegetable oil
|
|
|
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
whole-wheat flour
|
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
wheat germ
|
|
| 237 | ml |
milk
dry, non-fat |
|
| 79 | ml |
baking powder
|
*
|
| 5 | ml |
salt
|
|
| 1 | large |
eggs
beaten well |
|
| 296 | ml |
milk
|
|
| 15 | ml |
vegetable oil
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Combine the mix with the egg, milk, and oil.
Do not overmix; the batter will be slightly lumpy.
Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat.
Pour about ¼ cup of batter per pancake onto the heated pan.
When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side.
