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Prep Time: 7 Minutes Cook Time: 1 Minutes |
Ready In: 8 Minutes Servings: 4 |
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From the local paper. For the baking mix, use Multigrain Baking Mix recipe. Adding cranberries gives the pancakes extra color, flavor and vitamin C. For variety, substitute blueberries. Ingredients:
2 cups multi-grain baking mix |
1 cup milk |
1 egg |
1 cup fresh cranberries (optional) or 1 cup frozen cranberries, coarsely chopped (optional) |
1 tablespoon canola oil |
1/2 cup pure maple syrup, warmed for serving (optional) |
sliced fresh fruit (optional) |
Directions:
1. In medium-size mixing bowl, stir together Multigrain Baking Mix, milk and egg until dry ingredients are moistened.
2. Let rest 5 minutes; stir in cranberries, if used.
3. Meanwhile, heat a large, heavy skillet; film the bottom with a little of the oil.
4. For each pancake, ladle about 1/2 C batter into the skillet.
5. Cook until surface appears dry and small bubbles appear at the edges.
6. Turn over and cook on second side for about 30 seconds.
7. Serve hot, accompanied by warm maple syrup and sliced fresh fruit, if desired.
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