Multigrain Pancakes | America's Test Kitchen

Name: Multigrain Pancakes | America's Test Kitchen
Ingredients: 4 teaspoons fresh lemon juice; 2 cups whole milk; 1 1/4 cups no-sugar-added muesli (6 ounces/170 grams), plus an additional 3 tablespoons; 3/4 cup unbleached all-purpose flour (3¾ ounces/106 grams); 1/2 cup whole-wheat flour (2¾ ounces/78 grams); 2 tablespoons brown sugar (light or dark); 2 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 2 large eggs; 3 tablespoons unsalted butter , melted and cooled; 3/4 teaspoon vanilla extract; Vegetable oil

www.americastestkitchen.com

Bland, dense, and gummy, most multigrain pancakes are more about appeasing your diet than pleasing your palate. We wanted flavorful, fluffy, and healthful flapjacks.

Keywords

Breakfast & Brunch
Main Courses

View Original

Share this recipe:

Ingredients

4 teaspoons fresh lemon juice
2 cups whole milk
1 1/4 cups no-sugar-added muesli (6 ounces/170 grams), plus an additional 3 tablespoons
3/4 cup unbleached all-purpose flour (3¾ ounces/106 grams)
1/2 cup whole-wheat flour (2¾ ounces/78 grams)
2 tablespoons brown sugar (light or dark)
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3 tablespoons unsalted butter , melted and cooled
3/4 teaspoon vanilla extract
Vegetable oil