Multigrain Pancakes | America's Test Kitchen

Name: Multigrain Pancakes | America's Test Kitchen
Total time: 60 min
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

Main Courses
Breakfast & Brunch

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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