| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | American | Breakfast, Pancakes wa, Nuts and se | 12 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/4 | c | Toasted wheat germ |
| 1 1/2 | ts | Poppy seeds |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 1 | c | Buttermilk |
| 1 | tb | Unsalted butter; melted |
INSTRUCTIONS
Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. Mix well. Whisk the egg with buttermilk and melted butter in another bowl. Pour this wet ove rthe dry flour mixture and stir just until mixed. Heat a griddle over medium heat. Cook pancakes a few at a time. Makes about 12 2- to 3-inch cakes. Keep cooked cakes warm while cooking the others: 225F oven. Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B. Less -- a lady with a good memory and an inexhaustible supply of great dishes." Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 07, 1998
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