Low-Fat Multigrain Pancakes

Recipe Ingredients

3/4 cup	46g / 1.6oz	Whole-wheat flour
1/2 cup	31g / 1.1oz	Unbleached flour
1/4 cup	15g / 0.5oz	Cornmeal
1/4 cup	15g / 0.5oz	Quick or rolled oats
1/2 cup	80g / 2.8oz	Brown sugar - (packed)
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
2		Egg whites
1 cup	237ml	Buttermilk - room temperature
1 cup	237ml	Fat-free sour cream

Recipe Instructions

In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda, and salt; set aside

In another mixing bowl, beat egg whites until soft peaks form; gently stir in buttermilk, and sour cream. Add flour mixture and stir just until batter is moistened.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

This recipe yields about 16 (4-inch) pancakes

Cook's Note: You can substitute the buttermilk by placing 1 tablespoon white vinegar in a glass measure and adding enough milk to equal 1 cup. Let stand for 5 minutes prior to using.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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