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  1. Meals & Cooking
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  3. Whole-Grain Buttermilk Pancakes

Whole-Grain Buttermilk Pancakes

By Marian Cooper CairnsPublished: Feb 17, 2016
Whole-Grain Buttermilk Pancakes
Mary Britton
Yields:
4
Prep Time:
20 mins
Total Time:
25 mins
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This pancake recipe is super versatile and tastes amazing with just about any ingredient you feel like adding.

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Ingredients

  • 1 1/2 cups Make-Ahead Whole-Grain Pancake Mix (link in step 1)
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 3 Tbsp. unsalted butter, melted, plus more for griddle

Strawberry-Poppy Seed Pancakes

  • 1 1/2 cups Sliced fresh strawberries
  • 2 Tbsp. poppy seeds
  • 1 1/2 Tbsp. lemon zest
  • 1 1/2 Tbsp. lemon juice

Apricot-Goat Cheese Pancakes

  • 3/4 cup diced dried apricots
  • 1/2 cup crumbled goat cheese
  • 2 Tbsp. Chopped fresh mint
  • 2 Tbsp. honey

Pear-Walnut Pancakes

  • 1 cup peeled diced ripe pear
  • 1/2 cup chopped toasted walnuts
  • 3/4 tsp. cinnamon

Almond Granola-Chocolate Pancakes

  • 1 cup almond granola
  • 3/4 cup dark chocolate chips

Mango-Coconut Pancakes

  • 1 cup diced fresh mango
  • 3/4 cup sweetened flaked coconut
  • 1/2 cup chopped roasted salted macadamia nuts
  • 1 Tbsp. lime zest

Directions

    1. Step 1Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth.
    2. Step 2Heat griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 4 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
    3. Step 3To make any of the variations, fold all remaining ingredients into batter.
From: Country Living US
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