Whole Wheat Pancake

whole-wheat-pancake.jpg

Whole Wheat Pancake
Whole Wheat Pancake

Photo attribution: 

My Tu
Whole Wheat Pancake
Budget-friendly recipe
1241
Serves:
4
30 mins.

This is another example of how versatile rice cookers can be!

Ingredients

What You'll Need

  • measuring cups and spoons
  • Large bowl
  • skillet or rice cooker
  • Spatula
  • Cutting board
  • Knife

Directions

  1. Put oil or butter in skillet and heat for a moment on medium-low.
    Put oil or butter in skillet and heat for a moment on medium-low.
  2. In a bowl, mix together dry ingredients. Whisk eggs and milk, then stir in 1 tablespoon melted butter or oil, if using.
    In a bowl, mix together dry ingredients. Whisk eggs and milk, then stir in 1 tablespoon melted butter or oil, if using.
  3. Spoon ¼ cup batter into the hot skillet.
    Spoon ¼ cup batter into the hot skillet.
  4. Once pancake is bubbling and dry around the edges, flip it.
    Once pancake is bubbling and dry around the edges, flip it.
  5. Cook for about 3 minutes more, or until the center of the pancake is completely dry.
    Cook for about 3 minutes more, or until the center of the pancake is completely dry.
  6. Repeat until the batter is finished.
    Repeat until the batter is finished.

Chef Tips

  • Rice Cooker Directions:

    1. Grease a rice cooker with butter or oil.
    2. Mix other ingredients well in a bowl.
    3. Pour batter into the rice cooker.
    4. Cook for 1–2 cycles, or until the cake is dry in the middle.
    5. Remove dish from rice cooker and flip it onto a plate. The pancake should pop out.
    6. Slice the pancake in 4 and serve.

Nutrition Info and more

Serving size:
¼
piece
Total calories:
217
Total fat:
7 g
Saturated fat:
2 g
Carbohydrates:
34 g
Protein:
8 g
Fiber:
5 g
Sodium:
293 mg
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