Recipes
Multigrain Pancakes
Make these delicious griddle cakes any time you want a hearty breakfast.
Make these delicious griddle cakes any time you want a hearty breakfast. For special occasions, prepare as a cake as shown here. It’s a festive change of pace from the usual confection.
Makes 12 servings
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ cup quick oatmeal
- 6 tbsp cornmeal
- 4 tbsp wheat germ
- 4 tsp baking powder
- 4 tsp granulated sugar
- ½ tsp salt
- 2 cups skim milk
- 2 large eggs, beaten
- 4 tbsp canola oil
- Nonstick cooking spray
- Maple Cream Cheese Frosting (see below)
Directions
- In a large bowl, combine flours, oatmeal, cornmeal, wheat germ, baking powder, sugar and salt. Stir in milk, eggs and oil until combined. Lightly spray griddle with nonstick cooking spray. Heat griddle to 400°F. Pour batter onto hot griddle. Cook until golden brown, turning when surface is bubbly and edges are slightly dry. Top with Maple Cream Cheese Frosting (see below).
- Birthday Cake for Jesus: To assemble the cake featured here, prepare 5 batches of Multigrain Pancakes batter. For the foundation, make the largest pancake your griddle allows. It may take two spatulas to flip the larger pancakes. Make 13 more pancakes, reducing each in size by 1 inch in diameter. Cool pancakes. Place the largest pancake on a platter and spread it with 3 heaping tablespoons of Maple Cream Cheese Frosting (see below). Center the next smallest pancake on top of the first pancake. Add frosting to second pancake at about the same thickness as the frosting on the first pancake. Repeat, placing next smallest pancakes in order and adding frosting to each layer as the cake rises. Add stability by pushing three wood skewers vertically through the stack, spacing them evenly around the pancake stack.
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