| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
5 |
Servings |
INGREDIENTS
| 1/2 |
c |
Quick-cooking rolled oats |
| 1/2 |
c |
Apple — * * shredded |
| 2 |
c |
Water |
| 2 |
tb |
Sugar |
| 2 |
c |
Pancake mix, complete — * |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Recipe by: Pillsbury Fast and Healthy - Sept/Oct, 1993 Preparation Time:
0:30 In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle tomedium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1
1/2 minutes, turning when edges look cookied and bubbles begin to break on
surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve
with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat
Bisquick if you prefer.
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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