Whole Wheat Pancakes
These flapjacks have a hearty texture that suits a chilly morning and makes them ideal for chunky sauce.
1 cup all-purpose flour (about 4 1/2 ounces)
2/3 cup whole wheat flour (about 3 ounces)
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 2/3 cups 2% reduced-fat milk
1 tablespoon butter, melted
1 large egg, lightly beaten
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Yield: 4 servings (serving size: 3 pancakes)
writeNutrient();NUTRITION PER SERVING
CALORIES 293(20% from fat); FAT 6.6g (sat 3.5g,mono 1.9g,poly 0.6g); PROTEIN 10.9g; CHOLESTEROL 68mg; CALCIUM 146mg; SODIUM 691mg; FIBER 3.3g; IRON 2.6mg; CARBOHYDRATE 47.8g