| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rolled oats |
| 1 | c | Cake flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | lg | Egg |
| 1 1/4 | c | Buttermilk |
| 1/4 | c | Maple syrup |
| 2 | tb | Butter or margarine; melted |
| Nonstick cooking spray |
INSTRUCTIONS
In a small bowl, mix oats, flour, baking soda and salt together well. Put egg, buttermilk, maple syrup and butter in 1 1/2-quart mixing bowl. Whisk until well combined. Stir in dry ingredients. (Batter can be made a day ahead and refrigerated. Stir before using and add 1/4 cup buttermilk.) Preheat oven to 200 F. Coat griddle with cooking spray and place over medium heat. When hot, spoon 2 tablespoons batter onto griddle into 3-inch rounds. Cook until pancake is bubbly and browned on edges, about 3 minutes. Turn and brown other side, about 2 to 3 minutes more. Keep cooked pancakes warm in oven while remaining pancakes are cooked. Serve hot with warmed maple syrup. Makes 20 pancakes. per pancake: Cal 62 (30% fat) Fat 2 g (1 g sat) No fiber Chol 15 mg Sodium 104 mg Carbs 10 g Calcium 27mg Posted by Bobbie Beers to the Fidonet National Cooking echo 5-98 Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec 21, 98
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