Multigrain Pancakes

Use your favorite multigrain hot cereal to make these flavorful pancakes!  Stir together the night before for a quick, wholesome breakfast!


Details

Difficulty

Beginner

Yield

14 (4-inch) pancakes

Prep Time

10 minutes

Rise Time

1 to 10 hours

Cook Time

5 minutes per batch

Ingredients


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup multigrain hot cereal (often found in cellophane packages in cereal or baking aisle)
  • 3 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1-3/4 cups very warm milk (120˚ to 130˚F)
  • 1/4 cup butter OR margarine, melted
  • 1 egg

Directions


Combine flours, cereal, sugar, undissolved yeast and salt in a large bowl.  Stir in milk, butter and egg until well blended.  Cover; let rise in a warm draft-free place for 1 hour until doubled.  OR, cover, and refrigerate up to 10 hours (overnight). 

Stir down batter.  Pour about 1/4 cup batter per pancake onto a hot, lightly oiled griddle or skillet.  Spread to abou 4-inch circle.  Cook until edges of pancakes appear dry and small bubbles form on surface.  Turn; cook on other side until golden brown. 

Serve warm.