Time: 30 min.
Complexity: easily
Quantity: 12 pancakes

Multigrain pancakes can be dense and heavy, but not these: yogurt gives them a light, fluffy texture without adding any fat.

Ingredients:

• 1/2 cup premium wheat flour
• 1/2 cup whole wheat flour
• 1/4 cup quick-cooking oats
• 1/4 cup corn flour
• 3 tbsp. l. brown sugar
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 tbsp. low-fat yogurt
• 3/4 cup skim milk
• 1/2 tsp finely grated lemon zest
• 1/4 tsp. grated nutmeg
• 3 tablespoons of vegetable oil
• Butter for greasing
• Butter and maple syrup for filing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

flour, whole grain flour, rolled oats, corn flour, brown sugar, eggs, yogurt, milk, lemon zest, nutmeg, butter

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Preparation:

Step 1
• In a large bowl, combine all-purpose and whole-wheat flours, oats, cornmeal, brown sugar, baking powder, and salt. In a medium bowl, whisk the egg. Add the yogurt, milk, lemon zest, nutmeg, and vegetable oil and combine. Fold the egg mixture into the flour mixture (there may be some lumps).
Step 2
• Heat a griddle or large nonstick skillet over medium-low heat; lightly grease with butter. Pour in 1/4 cup batter (for each pancake) and cook until bubbly on top and lightly browned on the bottom, about 3 minutes. (If the pancakes are burning, reduce heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, greasing the skillet with butter if necessary. Serve with butter and syrup.

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