Multi-cereal pancakes can be dense and heavy, but certainly not these: yogurt makes them light and soft without adding жирности. 
AT ремя: 30 мин. Difficulty: Easy Quantity: 12 fritters Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/2 tbsp. premium wheat flour
- 1/2 tbsp. whole grain flour
- 1/4 Art. instant oat flakes
- 1/4 Art. cornmeal
- 3 tbsp. l brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 tbsp. nonfat yogurt
- 3/4 Art. skim milk
- 1/2 tsp finely grated lemon peel
- 1/4 tsp grated nutmeg
- 3 tbsp. l vegetable oil
- Butter for lubrication
- Butter and maple syrup for serving
Recipes with similar ingredients: flour, whole grain flour, cereal hercules, corn flour, brown sugar, eggs, yogurt, milk, lemon zest, nutmeg, butter
Recipe preparation:
- In a large bowl, combine plain and whole grain oatmeal cereal, cornmeal, brown sugar, baking powder and salt. Вmedium-sized beaten egg with a whisk. Add yogurt, milk, lemon zest, nutmeg and vegetable oil, all combine. Stir in the egg mass into the flour (may remain a little lumps).
- Heat medium or large griddle over medium low heat. non-stick pan; lightly grease with butter. Pour in 1/4 Art. dough (for each pancake) and cook for about 3 minutes, until no bubbles appear on top, and the bottom is slightly browned. (If a Pancakes are burning, set a low fire.) Turn over and keep cooking until golden on the other hand, yet about 1 min Put on a plate. Repeat with the remaining test, lubricating the pan with oil if necessary. Serve with creamy butter and syrup.
