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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

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Ingredients

Directions

  1. Step 1

    Heat a griddle, skillet, or waffle iron over medium-high heat; spray with cooking spray.

  2. Step 2

    In a large bowl, mix together Bisquick, milk, eggs, and wheat germ until well combined.

  3. Step 3

    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.

  4. Step 4

    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.

Source
The Martha Stewart Show, March Winter 2007

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Reviews (1)

  • 2 May, 2008

    what else can i use instead of bisquick?