Healthy Pancakes and Waffles
This recipe for healthy pancakes and waffles from the March/April 2007 issue of Blueprint magazine is a smart and tasty option for breakfast.
- Servings: 6
Source: The Martha Stewart Show, March Winter 2007
- Nonstick cooking spray
- 2 cups Light Bisquick mix
- 1 cup milk
- 2 omega-3 fortified large eggs
- 1/4 cup wheat germ
- Blueberry Topping for Pancakes and Waffles
Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.
In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.
For pancakes, working in batches, place 1/4 cup of batter on griddle and cook until bubbles form on the surface of pancakes, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
For waffles, ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid and cook 3 to 5 minutes, or until no steam emerges from waffle iron. Serve waffles or pancakes immediately with blueberry topping.