Four Grain Pancakes Or Waffles Recipes

Steps:

• In a large bowl, combine the first six ingredients with a wire whisk. Store in an airtight container in the refrigerator for up to 6 months. Yield: about 7 batches of pancakes or about 4 batches of waffles (11 cups total)., To prepare pancakes: In a medium bowl, beat egg, water and oil. Whisk in 1-1/2 cups pancake/waffle mix. Let stand for 5 minutes. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Yield: about 6 pancakes., To prepare waffles: In a large bowl, beat egg yolks, water and oil. Stir in 2-1/2 cups pancake/waffle mix just until moistened. In a bowl, beat the egg whites until stiff peaks form; fold into the batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Yield: 13 waffles (about 4 inches) per batch.

Steps:

• Mix buttermilk, egg, egg whites, and vegetable oil together.
• In a seperate bowl mix all purpose flour, whole wheat flour, cornmeal, oats, baking powder and sugar together.
• Add the dry ingredients to the wet ingredients. stir until mixed.
• Spray preheated waffle iron with oil spray.
• Pour a portion of batter onto iron and cook acourding to the directions on iron.
• Top waffles with what you like. I enjoy maple syrup or yogurt.

Steps:

• Combine dry ingredients.
• Stir in wet ingredients, mixing well.
• Cook either as pancakes or waffles.

Steps:

• For the dry mix:
• 1. Mix all ingredients together and store in an airtight container in a cool, dry place.
• To make whole wheat pancakes or waffles:
• 1. Whisk the egg, buttermilk and oil in a large bowl.
• 2. Whisk in the pancake mix until just combined.
• 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
• 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
• 5. Flip the pancakes and cook for one minute longer and serve.

Steps:

• 1. In large bowl, combine all ingredients stir until large lumps disappear. (Batter will be thick. For thinner pancakes, thin batter with a small amount of water.)2. Heat griddle or large skillet over medium-high heat (375°F.) until hot. Lightly grease griddle with oil. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook 2 1/2 to 3 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes cook 2 to 2 1/2 minutes or until golden brown. If desired, serve with additional syrup.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 480 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 110 mg 37% * Sodium: 1190 mg 50% * Total Carbohydrate: 61 g 20% * Dietary Fiber: 5 g 20% * Sugars: 12 g * Protein: 14 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 30% * Iron: 15% * Dietary Exchanges: 4 Starch, 1/2 Medium-Fat Meat, 3 Fat or 4 Carbohydrate, 1/2 Medium-Fat Meat, 3 FatSee Cook's Note: Pancake TipsVariationFour-Grain Waffles: Heat waffle iron. Spread batter evenly in hot waffle iron. Bake 2 to 3 minutes or until steaming stops and waffle is golden brown. Repeat with remaining batter. If desired, serve with additional syrup. Yield: 8 (5-inch) waffles: 4 servings