Multigrain fruit pancakes
Prep Time
Price Per Serving
Cooking Mode
750 mL (3 cups) cup any fruit of choice
125 mL (½ cup) cup all purpose flour
125 mL (½ cup) cup whole wheat flour
60 mL (¼ cup) cup wheat germ
15 mL (1 tbsp.) tbsp. brown sugar
5 mL (1 tsp.) tsp baking powder
2 eggs, lightly beaten
250 mL (1 cup) cup milk
15 mL (1 tbsp.) tbsp. vegetable oil
5 mL (1 tsp.) tsp vanilla
To taste maple syrup
750 mL (3 cups) cup any fruit of choice
125 mL (½ cup) cup all purpose flour
125 mL (½ cup) cup whole wheat flour
60 mL (¼ cup) cup wheat germ
15 mL (1 tbsp.) tbsp. brown sugar
5 mL (1 tsp.) tsp baking powder
2 eggs, lightly beaten
250 mL (1 cup) cup milk
15 mL (1 tbsp.) tbsp. vegetable oil
5 mL (1 tsp.) tsp vanilla
To taste maple syrup
Directions
1Combine the fruit in a bowl. Set aside.
2In another bowl, mix together the flour, whole wheat flour, wheat germ, brown sugar, and baking powder. Make a well in the centre of the mixture, add the eggs, and mix together with a whisk.
3Gradually stir in the milk, oil, and vanilla. Mix only until batter is smooth.
4Heat a lightly oiled, non-stick skillet over medium-high heat. Pour 125 mL (½ cup) of pancake batter into centre of the skillet. Swirl the batter in the pan to create a uniform circle. Cook about 2 minutes per side, turning the pancake over when bubbles break the batter's surface and the cooked side is golden brown. Transfer to a plate and keep warm. Repeat steps three more times.
5Place pancakes on four pretty serving plates and top each one with a quarter of the fruit mixture and some maple syrup.
6Variation: Use seasonal fruit! In the summertime, make pancakes garnished with berries and in the fall choose melons!
Disclaimer
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Personal Note
Personal Note