| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breakfast | 4 | Servings | |
INGREDIENTS
| 2 | c | Complete Buttermilk pancake and waffle mix |
| 1 1/4 | c | Water |
| 1 | c | Small curd cottage chees |
| 1 | tb | Sugar |
| 1 | ts | Vanilla extract |
| 1 | c | Syrup |
| 1 | c | Rasberries, blueberries, slice strawberries or combination |
| 1/2 | ts | Shredded lemon peel (opt |
INSTRUCTIONS
CHEESCAKE PANCAKES BERRY-LEMON SYRUP PANCAKES: Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by 1/4 cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP: Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g. protein, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol. (From 1/27/93 Peoria Journal Star) posted by Bud Cloyd From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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