Multi-Grain, Low-Cal Pancakes - cooking recipe

Ingredients

2/3 c. multi-grain flour (1 Tbsp. each: rye and buckwheat flour and corn meal; 2 Tbsp. whole wheat flour plus white flour to make 2/3 c.)
1/4 tsp. nutmeg
1 egg
1 tsp. polyunsaturated cooking oil
1/2 Tbsp. baking powder
1/2 tsp. allspice
1/2 Tbsp. sugar
1/4 c. chopped hickory nuts or pecans (optional)
1/2 c. skim milk or enough to make batter pourable

Preparation

Mix dry ingredients, then mix in egg and oil.
Add enough skim milk to make batter pourable.
Cook on griddle at medium heat, turning once when bubbles appear.
Makes six 4-inch pancakes, about 55 calories each.