Multigrain Pancakes

[Guest guest]

My kids love it when I try out new and different types of flapjacks for

breakfast on saturday mornings. This coming saturday these will be served.

They sound delicious to me.

 

Multigrain Pancakes

 

1/2 cup all-purpose flour

1/4 cup whole wheat flour

1/4 cup cornmeal

2 Tbs sugar

1/2 tsp baking soda

1/2 tsp salt

1 egg

1 cup buttermilk

2 Tbs butter or margarine, melted

Maple syrup

 

In a large bowl, combine dry ingredients. In a small bowl, beat egg; add

buttermilk and butter. Stir into dry ingredients just until moistened. Pour

batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles

form on top of pancakes. Cook until second side is golden brown. Serve with

syrup. Yield: 4 servings

 

Diabetic exchanges: Two pancakes (prepared with margarine) served with 2

Tbs sugar-free maple-flavored syrup equals 2 1/2 starch, 1 1/2 fat; also 250

calories, 621 mg sodium, 55 mg cholesterol, 38 gm carbohydrate, 7 gm

protein, 8 gm fat.

 

~ P_T ~

 

A painting is never finished - it simply stops in interesting places.

-Paul Gardner, painter