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Nutrition Facts
Serving Size 1 (159g) Recipe makes 4 servings
Calories 228
Calories from Fat 72		(32%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 574mg		23%
Potassium 180mg		5%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 1.9g	7%
	Sugars 9.4g
Protein 6.9g		13%
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Multigrain Pancakes

Recipe #380231 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AmyZoe
Jul 4, 2009

I found this recipe in Taste of Home 30-Minute Cookbook. If you think you don't have time to make breakfast, these are quick and delicious. In place of buttermilk, I throw a splash of vinegar into the milk. Recipe courtesy of Ann Harris, Lancaster, California. YUMMY!

SERVES 4 , 8 pancakes (change servings and units)

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
maple syrup

Directions

1
In a large bowl, combine dry ingredients.
2
In a small bowl, beat egg and add buttermilk and butter.
3
Stir into dry ingredients just until moistened.
4
Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5
Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
6
Serve with syrup.