Multigrain Pancakes

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Use your favoUrite multigrain hot cereal to make these flavourful pancakes!  Stir together the night before for a quick, wholesome breakfast!
14 (4-inch) pancakes
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® Quick Rise Yeast
1 teaspoon salt
1-3/4 cups very warm milk (120° to 130°F)
1/4 cup butter OR margarine, melted
1 egg

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. 


Total Time
Rise Time 1 to 10 hours
Cook Time 5 minutes per batch
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