WHOLE GRAIN PANCAKES (2 4IN PANCAKES/SERVING)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 196.6
- Total Fat: 6.6 g
- Cholesterol: 60.1 mg
- Sodium: 370.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 4.0 g
- Protein: 7.5 g
View full nutritional breakdown of WHOLE GRAIN PANCAKES (2 4IN PANCAKES/SERVING) calories by ingredient
Number of Servings: 8
Ingredients
-
White Whole Wheat Flour, 2 cup
Baking Powder, 3 tsp
Salt, .5 tsp
Granulated Sugar, 3 tsp
Egg, fresh, 2 large
Milk, 3.25%, 2 cup
Butter, unsalted, 2 tbsp
Directions
1) PREHEAT GRIDDLE OR LARGE SKILLET OVER MEDIUM-LOW HEAT WHILE YOU MAKE THE BATTER.
2) MIX TOGETHER THE DRY INGREDIENTS. BEAT THE EGG(S) INTO 1/2 CUPS OF MILK, THEN STIR IN THE 2 TABLESPOONS OF MELTED COOLED BUTTER (IF YOU ARE USING IT). GENTLY STIR THIS INTO THE DRY INGREDIENTS, MIXING ONLY ENOUGH TO MOISTEN THE FLOUR; DON'T WORRY ABOUT A FEW LUMPS. IF THE BATTER SEEMS THICK, ADD A LITTLE MORE MILK.
3) IF YOUR SKILLET OR GRIDDLE IS NON-STICK, YOU CAN COOK THE PANCAKES WITHOUT ANY BUTTER. LADLE 1/4 CUP OF PANCAKE BATTER ONTO GRIDDLE. AFTER 2 TO 4 MINUTES, FLIP THE PANCAKE FOR ANOTHER 2 MINUTES.
Serving Size: 16 4 INCH PANCAKES
Number of Servings: 8
Recipe submitted by SparkPeople user MECHE240.
2) MIX TOGETHER THE DRY INGREDIENTS. BEAT THE EGG(S) INTO 1/2 CUPS OF MILK, THEN STIR IN THE 2 TABLESPOONS OF MELTED COOLED BUTTER (IF YOU ARE USING IT). GENTLY STIR THIS INTO THE DRY INGREDIENTS, MIXING ONLY ENOUGH TO MOISTEN THE FLOUR; DON'T WORRY ABOUT A FEW LUMPS. IF THE BATTER SEEMS THICK, ADD A LITTLE MORE MILK.
3) IF YOUR SKILLET OR GRIDDLE IS NON-STICK, YOU CAN COOK THE PANCAKES WITHOUT ANY BUTTER. LADLE 1/4 CUP OF PANCAKE BATTER ONTO GRIDDLE. AFTER 2 TO 4 MINUTES, FLIP THE PANCAKE FOR ANOTHER 2 MINUTES.
Serving Size: 16 4 INCH PANCAKES
Number of Servings: 8
Recipe submitted by SparkPeople user MECHE240.