Duncan's pancakes, made with oats, wheat germ and vanilla yogurt.
1 cup all-purpose flour
1/4 cup wheat germ
1/4 cup quick-cooking oats
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 (8-ounce) container vanilla yogurt
1/2 cup milk
2 tablespoons melted butter
- In a medium bowl, sift together flour, wheat germ, oatmeal, sugar, baking powder, baking soda and salt.
- In another bowl, beat egg. Whisk in yogurt, milk and butter. Make a well in the center of dry ingredients. Pour in wet ingredients and stir until just combined. Mixture will be slightly lumpy. Let batter stand at room temperature for 15 to 30 minutes.
- Heat a griddle over medium heat. Drop batter onto griddle and cook until bubbles form and pop on top side. Flip over and cook until golden brown. Serve immediately.
Makes 4 servings.
Tip: For lighter cakes, separate white from yolk. Beat white until soft peaks form. Fold into batter.