Tested till perfect Multigrain Apple Cinnamon Buttermilk Pancakes

Multigrain Apple Cinnamon Buttermilk Pancakes

Kids love pancakes, and multigrain flour and apple add a healthy twist.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 15 pancakes

Ingredients

  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 1/2 cup 1/2cupmultigrain flour
  • 2 tbsp 2tbspgranulated sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 3/4 tsp 3/4tspcinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 2 2eggeggs
  • 2 cups 2cupsbuttermilk
  • 1/4 cup 1/4cupmelted butter
  • 1 1peeled and cored appleapples
  • 1 tbsp 1tbspvegetable oil
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Preparation

1-   In bowl, whisk together all-purpose and multigrain flours, sugar, baking powder, cinnamon, baking soda and salt.

2-
  In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients and stir just until combined. Grate apple and squeeze to remove excess juice; fold into batter.

3-
  Brush some of the oil over large nonstick skillet; heat over medium heat. Pour in about 1/4 cup (50 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.

Nutritional Information Per pancake: about

cal 136 pro 4g total fat 6g sat. fat 3g
carb 18g fibre 1g chol 36mg sodium 169mg

% RDI:

calcium 6 iron 6 vit A 4 vit C 2
folate 14
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