These flapjacks have a hearty texture that suits a chilly morning and make them perfect for a fill-you-up breakfast. Pair with warm syrup and enjoy.
Yield:
4 servings (serving size: 3 pancakes)
Nutritional Information
Calories
293
Caloriesfromfat
20 %
Fat
6.6 g
Satfat
3.5 g
Monofat
1.9 g
Polyfat
0.6 g
Protein
10.9 g
Carbohydrate
47.8 g
Fiber
3.3 g
Cholesterol
68 mg
Iron
2.6 mg
Sodium
691 mg
Calcium
146 mg
Ingredients
1 cup
all-purpose flour (about 4 1/2 ounces)
2/3 cup
whole wheat flour (about 3 ounces)
2 tablespoons
brown sugar
1 1/2 teaspoons
baking powder
3/4 teaspoon
salt
1 2/3 cups
2% reduced-fat milk
1 tablespoon
butter, melted
1
large egg, lightly beaten
Preparation
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Note:
December 2006
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