Whole Wheat Pancakes

These flapjacks have a hearty texture that suits a chilly morning and makes them ideal for chunky sauce.

Yield: 4 servings (serving size: 3 pancakes)

Ingredients

• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 2/3  cup  whole wheat flour (about 3 ounces)
• 2  tablespoons  brown sugar
• 1 1/2  teaspoons  baking powder
• 3/4  teaspoon  salt
• 1 2/3  cups  2% reduced-fat milk
• 1  tablespoon  butter, melted
• 1  large egg, lightly beaten

Preparation

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.

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.

Nutritional Information

Calories:

293 (20% from fat)

Fat:

6.6g (sat 3.5g,mono 1.9g,poly 0.6g)

Protein:

10.9g

Carbohydrate:

47.8g

Fiber:

3.3g

Cholesterol:

68mg

Iron:

2.6mg

Sodium:

691mg

Calcium:

146mg