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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Vegetarian Breakfast, Low-fat, Magazine, Mixes, Vegetarian 1 Servings

INGREDIENTS

5 c Unbleached all-purpose flour
3 c Whole wheat pastry flour
1 c Whole wheat flour
1/3 c Baking powder
1 c Powdered milk, not nonfat
2 t Salt
3 1/2 Sticks light stick
margarine cut into small
pieces
1 c Skim milk, soy milk or water
2 t Orange juice concentrate
thawed
1 Egg, or egg replacer
2 c Baking Mix, see recipe
Maple syrup, for topping
2 c Baking Mix, see recipe
2/3 c Milk or water
2 t Thawed orange juice
concentrate
1 Egg, or egg replacer
2 c Baking Mix, see recipe
1/2 c Milk or water

INSTRUCTIONS

DIRECTIONS FOR BAKING MIX:  Notes: Keep baking mix in the fridge and
then by adding just a few  ingredients, you'll be able to have
wonderful and fresh-baked goods in  minutes.  Be sure NOT to use nonfat
powdered milk.  In large bowl, mix flours, baking powder, milk and
salt. With a pastry  blender or two knives, cut in margarine until
mixture forms coarse  crumbs. Store airtight in the refrigerator up to
3 months or freeze  up to 1 year. When ready to use, stir and spoon
into measuring cup.  Makes about 12 cups.  PER CUP: 459 CAL.; 11G
PROT.; 15G TOTAL FAT (0 SAT. FAT); 71G CARB.;  1MG CHOL.; 1,077MG SOD;
3G FIBER. LACTO  DIRECTIONS FOR ORANGY PANCAKES:  Preheat oven to 200
degrees. In medium bowl, mix milk, orange juice  concentrate and egg.
Add Baking Mix and stir until ingredients are  moistened. Batter will
be lumpy.  Heat griddle or large heavy skillet over medium-high heat
until hot or  until a few water drops sizzle on surface. Lightly grease
griddle or  pan.  For each pancake, pour about 1/4 cup batter onto hot
griddle. Cook 1  1/2 to 2 minutes, until many bubbles appear on surface
and edges look  dry. Before turning pancakes, lift edges to check
undersides are  golden brown. Turn pancakes and cook 3 to 4S seconds
more, until  undersides are golden brown.  Transfer pancakes to baking
sheet, cover loosely with foil and keep  warm in oven while cooking
remaining batter. Serve with maple syrup.  Makes 10(3-inch) pancakes.
PER PANCAKE: 102 CAL.; 4G PROT.; 3G TOTAL FAT (1G SAT. FAT); 16G
CARB.; 25MG CHOL.; 110MG SOD.; 1G FIBER. OVO-LACTO Variations: This
recipe also can be used for waffles; reduce milk to 3/4 cup.  You also
can add 1/4 cup sliced fresh or canned fruit or 3 tablespoons  raisins
or berries for either pancakes or waffles.  DIRECTIONS FOR MUFFINS:
Preheat oven to 375 degrees. Grease 12 standard muffin pan cups.  Pour
baking mix into large bowl. In medium bowl, mix milk, orange  juice
concentrate and egg until well-blended. Add egg mixture to  baking mix
and stir just until blended.  Spoon batter into prepared muffin cups,
filling about two-thirds  full. Bake 20 to 25 minutes, until muffins
are golden. Turn muffins  out onto wire rack and let cool. Makes 12
muffins.  PER MUFFIN: 81 CAL.; 3G PROT.; 3G TOTAL FAT (1G SAT. PAT);
12G CARB.;  20MG CHOL.; 89MG SOD.; 0 FIBER. OVO-LACTO/LACTO
VARIATIONS: Banana Muffins: Reduce milk to 1/2 cup and add 1/2 cup
mashed banana. Season with 1/4 teaspoon nutmeg and 1/8 teaspoon  ground
ginger  Apple-Raisin Muffins: Add 1/2 cup chopped apples and 1/4 cup
raisins  to batter.  Carrot-Zucchini muffins: Add 1/2 cup grated
zucchini and 1/4 cup  grated carrots to batter.  DIRECTIONS FOR FLAKEY
BISCUITS:  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3993
Calories From Fat: 536
Total Fat: 64.1g
Cholesterol: 0mg
Sodium: 12549.2mg
Potassium: 2938.6mg
Carbohydrates: 772.5g
Fiber: 22.3g
Sugar: 137.9g
Protein: 88.2g


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