| 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 | T | Sugar |
| 1 | t | Vanilla extract |
| 1 | c | Syrup |
| 1 | c | Rasberries, blueberries |
| slice strawberries or | ||
| combination | ||
| 1/2 | t | Shredded lemon peel, opt |
INSTRUCTIONS
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
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 481
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 2.5mg
Sodium: 1012.6mg
Potassium: 159.8mg
Carbohydrates: 112.4g
Fiber: 3g
Sugar: 70.6g
Protein: 9.3g