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Buttermilk Raisin Bran Pancakes

Ingredients

  • 1 cup (250 mL) Western Family all-purpose flour
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) Western Family baking powder
  • 1/2 tsp (2 mL) baking soda
  • pinch salt
  • 1 cup (250 mL) buttermilk
  • 1 egg, lightly beaten
  • 2 tbsp (30 mL) Western Family unsalted butter, melted
  • 1 cup (250 mL) Kellogg’s Two Scoops Raisin Bran cereal
  • 2 tbsp (30 mL) Western Family pure canola oil
  • Topping:
  • Fresh berries, such as blueberries, raspberries or strawberries

Directions

  1. Stir the flour with the sugar, baking powder, baking soda and salt; set aside.
  2. In separate bowl or glass measuring cup whisk the buttermilk with the egg and melted butter.
  3. Pour wet ingredients over dry ingredients and stir until just combined but still lumpy. Stir in Raisin Bran cereal.
  4. Heat non-stick pan over medium heat; lightly brush pan with some of oil. Pour batter, a scant 1/4 cup (60 mL) at a time, in to pan. Cook pancakes until bubbles appear, about 2 minutes. Flip and cook for 2 minutes until golden brown. Repeat with remaining oil and batter.
  5. Keep pancakes warm on baking sheet in low oven (250°F/120°C) until ready to eat.
  6. Top with berries.
Honey Butter:

7.  Mix 2 tbsp (30 mL) unsalted butter with 2 tbsp (30 mL) honey.

Cinnamon Sugar:

8.  Mix 2 tbsp (30 mL) granulated sugar with 1/4 tsp (1 mL) cinnamon.

 

Tips: Top pancakes with your choice of topping such as maple syrup, Cinnamon-Sugar or Honey Butter. 

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Related Recipes

Buttermilk Raisin Bran Pancakes

Ingredients

  • 1 cup (250 mL) Western Family all-purpose flour
  • 2 tbsp (30 mL) granulated sugar
  • 1 tsp (5 mL) Western Family baking powder
  • 1/2 tsp (2 mL) baking soda
  • pinch salt
  • 1 cup (250 mL) buttermilk
  • 1 egg, lightly beaten
  • 2 tbsp (30 mL) Western Family unsalted butter, melted
  • 1 cup (250 mL) Kellogg’s Two Scoops Raisin Bran cereal
  • 2 tbsp (30 mL) Western Family pure canola oil
  • Topping:
  • Fresh berries, such as blueberries, raspberries or strawberries

Directions

  1. Stir the flour with the sugar, baking powder, baking soda and salt; set aside.
  2. In separate bowl or glass measuring cup whisk the buttermilk with the egg and melted butter.
  3. Pour wet ingredients over dry ingredients and stir until just combined but still lumpy. Stir in Raisin Bran cereal.
  4. Heat non-stick pan over medium heat; lightly brush pan with some of oil. Pour batter, a scant 1/4 cup (60 mL) at a time, in to pan. Cook pancakes until bubbles appear, about 2 minutes. Flip and cook for 2 minutes until golden brown. Repeat with remaining oil and batter.
  5. Keep pancakes warm on baking sheet in low oven (250°F/120°C) until ready to eat.
  6. Top with berries.
Honey Butter:

7.  Mix 2 tbsp (30 mL) unsalted butter with 2 tbsp (30 mL) honey.

Cinnamon Sugar:

8.  Mix 2 tbsp (30 mL) granulated sugar with 1/4 tsp (1 mL) cinnamon.

 

Tips: Top pancakes with your choice of topping such as maple syrup, Cinnamon-Sugar or Honey Butter.