| 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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