Tuesday, October 16, 2012

Pam Anderson's Multigrain Medallions Pancake and Waffle

According to Ted Spiker "your reward for a good long run is the perfect blend of carbs and protein, fluffy yet filling, rendered in one of a thousand delicious ways."

This is one recipe everybody enjoyed except for my 8 year old who does not like the feel of cornmeal.

I got this recipe from Runner's World magazine:


1  cup white flour
1/3 cup each: cornmeal, whole wheat flour and old fashioned rolled oats
4 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cup low-fat buttermilk
1/2 cup low fat milk or water
2 large eggs
2 tablespoons vegetable oil, plus extra for brushing the griddle
1 teaspoon vanilla


Heat a large nonstick skillet or griddle over low heat.  Mix flour, whole grains, sugar, salt, baking powder, and baking soda in a bowl.  Note:  White flour is included to provide fluffiness.  If you don't have all three whole grains, pick one and use the following ratios:  1:2 whole wheat to white; 1:1 oats/cornmeal to white. 

Microwave buttermilk and milk for 30 seconds in a 2 cup measuring cup. 

Whisk in eggs, oil and vanilla.  Pour wet ingredients into dry; whisk until just mixed. 

Increase heat to medium and brush skillet with oil.  When oil starts to spider, pour batter 1/4 cup at a time.  When pancake bottoms are golden brown and tops start to bubble, after about 2 to 3 minutes, flip pancakes;  cook until golden brown on other side.  Repeat, brushing skillet or griddle with oil.  Serve hot.

We tried to modify the recipe to make a gluten free waffle instead and it turned out good.  So we are keeping it:


1 cup Bisquick Gluten Free Pancake mix
1/3 cup cornmeal
1/3 cup oats
1/3 cup almond flour
4 tablespoons powdered buttermilk
1 1/2 cup water
1 egg
3 tablespoons oil
1 teaspoon vanilla

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