Misha Quark Multigrain Pancakes

Name: Misha Quark Multigrain Pancakes
Ingredients: 3/4 cup whole-wheat flour; 3/4 cup all-purpose flour; 1/2 cup rolled oats, preferably quick-cooking; 1/4 cup packed light brown sugar; 1 teaspoon baking soda; 1 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 (8 ounce containers) misha quark; 1 1/4 cup buttermilk; 2 eggs; 1/4 cup vegetable or canola oil

The Daily Meal Contributors|Nov. 1, 2016 4:21 pm EST

4.5 (2 ratings)

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Recipe Courtesy of Misha QuarkEvery morning is a pancake morning. Next time, cook a batch with Misha Quark for an all-natural breakfast option.About Misha QuarkSome might say that Misha Quark is yogurt-ish. But really, it’s so much more. Misha is on a mission to make each spoonably creamy cup of our hand-crafted Quark better than the last.

Servings

4

Ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup rolled oats, preferably quick-cooking
1/4 cup packed light brown sugar
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 (8 ounce containers) misha quark
1 1/4 cup buttermilk
2 eggs
1/4 cup vegetable or canola oil

Directions

In large bowl, whisk the flours, oats, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
In medium bowl, using an electric mixer, combine Misha Quark and buttermilk until smooth.
Mix in eggs and ¼ cup oil. Add to flour mixture, stirring until just combined (mixture will be thick; if too thick, add a bit more buttermilk).
Heat griddle or heavy skillet until hot (water drops will skip across surface). Brush griddle with oil or oil spray (even if surface is nonstick).
Spoon ¼ cup batter for each pancake onto griddle, in batches, and cook until edges begin to dry and bottom is browned. Flip; cook until second side browns.