- 1 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/3 cup uncooked farina (such as Cream of Wheat)
- 1/3 cup sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups milk (1% or nonfat milk for children 2 or older)
- 1/4 cup applesauce
- 1 large egg, lightly beaten
- Cooking spray
- 1/2 cup golden raisins, divided
- 1/2 cup coarsely chopped walnuts, divided
- 1/4 cup maple syrup
- Lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, farina, and next four ingredients (through salt) in a large bowl, stirring with a whisk.
- Combine milk, applesauce and egg in a medium bowl, stirring until well-blended.
- Add milk mixture to flour mixture, stirring until well-combined. Let batter stand five minutes.
- Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan; sprinkle each with two teaspoons raisins and two teaspoons walnuts. Cook one minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook one minute or until bottoms are lightly browned. Repeat procedure with remaining batter, raisins and walnuts.
- Serve with syrup.
Yields 10-15 pancakes
This recipe was submitted by Joplin Family YMCA.