Surprise Inside Multi Grain Pancakes

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It’s hard to rival a hot stack of buttermilk pancakes, but just try tucking a sweet middle into a batch and see what happens. Surprise inside Multi Grain Pancakes are a delicious way to start the day and also count as a nutritious serving of whole grains, fiber, and Omega-3 oils, thanks to Hodgson Mill Multi Grain Buttermilk Pancake Mix with Milled Flax Seed.



Place the pancake mix in a large mixing bowl and add milk, eggs, butter and brown sugar.  Whisk until just combined.  Let stand at room temperature for 5 to 10 minutes. 

Heat a large nonstick skillet or griddle over medium heat and place a heaping tablespoon of batter onto the griddle, spreading it slightly with the back of the spoon.  Place a tablespoon of filling into the center of the pancake and top with an additional tablespoon of batter, covering the filling.  Cook for 2 to 3 minutes, flip and cook an additional 2 to 3 minutes or until golden brown and cooked through.  Repeat steps with remaining batter and fillings until gone.  Serve immediately.  Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. 

Filling Options

Brown Sugar-Cinnamon-Pecan
½ cup dark brown sugar
2 Tbsp pecans, chopped
½ tsp ground cinnamon

Mix sugar, pecans, and cinnamon in a small bowl. Set aside

1 Tbsp unsalted butter
1 cup apple, diced
½ tsp ground cinnamon
¼ cup dark brown sugar
2 Tbsp golden raisins

Melt butter in a small skillet over medium heat.  Sauté apple in butter until slightly softened, about 4 minutes. Remove from heat and stir in cinnamon, brown sugar, and golden raisins.  Set aside.

Brown Sugar-Banana-Walnut
1 banana, mashed
¼ cup dark brown sugar
2 Tbsp walnuts, chopped
Mix banana, brown sugar, and walnuts in a small bowl.  Set aside.

 Makes 14 pancakes

Adapted from Cooking Light Magazine

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