The best delicious Multigrain Buttermilk Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Multigrain Buttermilk Pancakes recipe today!
Hello my friends, this Multigrain Buttermilk Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Multigrain Buttermilk Pancakes is amazingly delicious, and addictive, everyone will be asking for more Multigrain Buttermilk Pancakes.
What Makes This Multigrain Buttermilk Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Multigrain Buttermilk Pancakes.
Ready to make this Multigrain Buttermilk Pancakes Recipe? Let’s do it!
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1/3 c Buckwheat flour
1/3 c Whole wheat flour
1/4 c Cornmeal
2/3 c All-purpose flour
1 ts Salt
1/2 ts Baking soda
1/2 c Liquid egg substitue or egg
-whites
1 tb Molasses
2 c Buttermilk; nonfat
This is an adaptation of a recipe that I found in Good Old Days magazine.
The original recipe was entitled a multigrain sourdough pancake, which I
found curious as there was no sourdough in sight. The original recipe
suggested using rye or graham flour in place of the buckwheat. I am a
buckwheat lover, so I haven’t ventured much beyond the buckwheat. I like to
drizzle (drown) them with maple syrup, but I’ll bet they’d be good with
applesauce. Hope you like them as much as I do.
Mix the wet ingredients in a medium sized bowl. Sift the dry ingredients
together. Combine with the wet ingredients. Lightly spray griddle with
cooking spray. Cook pancakes on one side until bubbles form and pop and
underside is lightly browned . Flip and lightly brown on other side.
Yields
4 servings
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