Best Multi Grain Blueberry Pancakes Recipes

MULTIGRAIN BLUEBERRY PANCAKES

Steps:

• Batter:.
• In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
• Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
• To make pancakes:.
• Preheat the oven to 250*F.
• Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
• Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
• Turn each pancake over and continue to cook until both sides are golden brown.
• Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
• Serve hot. Enjoy!
• Note: This makes about 4 cups batter.

MULTI-GRAIN BLUEBERRY PANCAKES RECIPE

Steps:

• 1. Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries. 2. Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

MULTIGRAIN BLUEBERRY WAFFLES (OR PANCAKES)

Steps:

• In a large bowl, combine the flour, oats, baking powder and baking soda.
• In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
• Fold in blueberries until just mixed.
• In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
• Fold egg white into batter.
• In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
• Yield 8 waffles.
• NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).

GOOD FOR YOU MULTI-GRAIN PANCAKES

Steps:

• Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
• In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
• Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
• Fold in the flour mixture just until blended. Don't overmix!
• Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.

MULTIGRAIN PANCAKES

Steps:

• In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
• Let rest 5 minutes; stir in cranberries, if used.
• Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
• For each pancake, ladle about 1/2 C batter into the skillet.
• Cook until surface appears dry and small bubbles appear at the edges.
• Turn over and cook on second side for about 30 seconds.
• Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.