MULTIGRAIN PANCAKES WITH GINGER BUTTER

Ingredients

• 1/3 cup quick-cooking rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 large egg
• 2 tbsp firmly packed brown sugar
• 1 1/4 cups milk (2%)
• 1 1/2 tsp vanilla
• Ginger Butter*

Directions

1. Preheat griddle over medium heat.
2. Combine oats, flour, whole wheat flour, baking powder, salt and cinnamon.
3. Beat together egg, sugar, milk and vanilla.
4. Stir wet ingredients into flour mixture just until blended.
5. Let batter stand 5 minutes.
6. Using 1/4 cup batter for each pancake, cook pancakes on a lightly greased griddle. Cook pancakes until golden on both sides, about 2 minutes per side. Serve with Ginger Butter.

Ingredients

• 3/4 cup salted butter, softened
• 3 tbsp finely chopped drained preserved ginger
• 2 tsp syrup from preserved ginger

Yield: Makes 3/4 cup.

Directions

1. Using medium speed of an electric mixer, beat together all ingredients until fluffy.
2. Cover and refrigerate for up to 1 week.