Multigrain buttermilk pancakes

4 servings

Ingredients

Quantity Ingredient
⅓ cup Buckwheat flour
⅓ cup Whole wheat flour
¼ cup Cornmeal
⅔ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Baking soda
½ cup Liquid egg substitue or egg whites
1 tablespoon Molasses
2 cups Buttermilk; nonfat

Directions

This is an adaptation of a recipe that I found in Good Old Days magazine.

The original recipe was entitled a multigrain sourdough pancake, which I found curious as there was no sourdough in sight. The original recipe suggested using rye or graham flour in place of the buckwheat. I am a buckwheat lover, so I haven't ventured much beyond the buckwheat. I like to drizzle (drown) them with maple syrup, but I'll bet they'd be good with applesauce. Hope you like them as much as I do.

Mix the wet ingredients in a medium sized bowl. Sift the dry ingredients together. Combine with the wet ingredients. Lightly spray griddle with cooking spray. Cook pancakes on one side until bubbles form and pop and underside is lightly browned . Flip and lightly brown on other side.

Recipe by: Adapted from Good Old Days magazine, Aug. 97, Vol. 34 No. 8 Posted to fatfree digest by Paula <pjranney@...> on Jan 19, 1999, converted by MM_Buster v2.0l.

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