Multigrain Pancakes
What you'll need
- 1 unit egg
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 2 tablespoons spelt, barley or rye flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Serves: 2
- Make some huckleberry syrup first. Whisk egg and yogurt together; add the milk to thin it out a bit. Add the butter and vanilla. Mix the dry ingredients together and add them to the wet, just until combined.
- Heat a griddle or pan over medium. If you're not using a nonstick surface, butter it. Spoon scant 1/4 c. of the batter onto the the griddle. It's a thick batter, so you may need to flatten things a bit, and make sure you leave an inch of space between each pancake. Feel free to sprinkle delicious berries or bananas or chocolate chips over these. Cook 3-4 minutes on side 1, or until golden brown. Flip carefully and cook another couple minutes until a beautiful shade of gold.
- Keep them in a warm oven if necessary, or serve immediately with huckleberry syrup.
Submitted by: Liz