Surprise Inside Multi Grain Pancakes


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Dietary: Clean Eating, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

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.

Prep: 20 min
Total Time: 35 min
Yield: 14 pancakes



Ingredients

Directions

  • 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

       Cinnamon-Apple-Raisin

  • 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.
  • Adapted from Cooking Light Magazine