Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Martha Condra
Recipe by Cooking Light December 2006

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Yield:
4 servings (serving size: 3 pancakes)
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

293 calories; calories from fat 20%; fat 6.6g; saturated fat 3.5g; mono fat 1.9g; poly fat 0.6g; protein 10.9g; carbohydrates 47.8g; fiber 3.3g; cholesterol 68mg; iron 2.6mg; sodium 691mg; calcium 146mg.
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