Three-Grain Flapjacks -- e-w
Source of Recipe
BH&G New Dieter�s Cookbook 2003
Three-Grain Flapjacks -- e-w
Makes 10 servings (6 sliver dollar pancakes � or � 2 regular)
1-1/2 c. all-purpose flour
1/2 c. yellow cornmeal
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. regular rolled oats
3 T. packed brown sugar
1 beaten egg
1-3/4 c. low-fat 2% milk
1/4 c. plain low-fat yogurt
3 T. cooking oil
Optional: 1/2 c. dried blueberries � or - currants
Nonstick cooking spray
Optional: Canned crushed pineapple (juice pack) � or � maple syrup
In a large bowl, stir together the first 4 ingredients. In a blender or food processor, combine oats and brown sugar. Cover and pulse until oats are coarsely ground. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
In a medium bowl, combine the next 4 ingredients. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired gently stir in blueberries or currants.
Lightly coat and unheated nonstick griddle or heavy skillet with nonstick cooking spray. Preheat over medium heat.
For Silver Dollar Pancakes:
Pour or spread about 1 Tablespoon batter into a 1-inch circle onto hot griddle or skillet.
For Standard-Sized Pancakes:
Pour or spread about 1/4-cup batter into a 3-inch circle onto hot griddle or skillet.
Cook over medium heat for 1-1/2 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancake have bubbly surfaces and edges are slightly dry. Serve warm. If desired, serve with pineapple or syrup.
One serving (see above & without Optional items) equals: 236 calories�7 gm fat (2 gm saturated)�29 mg cholesterol�314 mg sodium�36 gm carbohydrate�2 gm fiber�7 gm protein +++EXC: 2-1/2 starch�1 fat +++WWP: 5
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