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Whole Wheat Pancakes from Scratch

By The Canadian Living Test Kitchen

Tested till perfect

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Whole Wheat Pancakes from Scratch

This recipe makes 24 each servings

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Nutritional Info

Per pancake: about -
cal 98
pro 3 g
total fat 3 g
sat. fat 1 g
carb 15 g
fibre 1 g
chol 18 mg
sodium 229 mg
% RDI: -
calcium 7
iron 6
vit A 2
folate 7

These flavourful pancakes are great with the usual toppings, but you can also freeze some to make Toaster Pancake Sandwiches.

Ingredients

Preparation

In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.

Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)

Additional information :

Toaster Pancake Sandwiches
With pancakes in the freezer, it's quick and easy to make breakfast. Just toast the frozen pancakes until warmed through and make any of the following.

Cream Cheese and Raisin Sandwich: Spread 2 pancakes with 2 tbsp (25 mL) spreadable cream cheese; sprinkle with 1 tbsp (15 mL) raisins. Sandwich together.

Cream Cheese and Jam Sandwich: Spread 2 pancakes with 2 tbsp (25 mL) spreadable cream cheese; spread 2 tsp (10 mL) jam over 1 pancake. Sandwich together.

Apple and Cheese Sandwich: Thinly slice one-quarter of an apple and 1 oz (30 g) Cheddar cheese. Sandwich between 2 pancakes.

Piggy in a Blanket: Microwave 1 breakfast sausage at High until no longer pink inside, about 2 minutes. Drizzle 1 pancake with 1-1/2 tsp (7 mL) maple syrup; wrap pancake around sausage, securing with toothpick.

Source : Canadian Living Magazine: April 2004

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