- 4
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Ingredients
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 2/3 cup whole wheat flour (about 3 ounces)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 2/3 cups 2% reduced-fat milk
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
Preparation
Step 1
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Cal: 293, Cal from fat: 20%, fat: 6.6 gr., Sat.fat: 3.5 gr., Monounsat. fat, 1.9 Gr. Polyunsat fat: 0.6 gr, protein: 10.9 gr., carbohydrates: 47.8 gr., fiber: 3.3gr., Cholesterol: 68 mg, Iron: 2.6 mg, sodium: 691 mg, Calcium: 146 mg.