| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Bread |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Low-fat buttermilk |
| 1/2 |
c |
Quick-cooking oats |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Egg |
| 1 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Combine the first 3 ingredients in small bowl; let stand 10 minutes,
stirring occasionally. Stir in oil and egg.
Combine flour, brown sugar, baking soda, and salt in a large bowl; stir
well. Add oat mixture to flour mixture. stirring until smooth.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and
edges look cooked. Yield: 8 pancakes (serving size: 2 pancakes). From
Cooking Light, Oct 1995
CALORIES 287 (22% from fat); PROTEIN 10.1g; FAT 7g (sat 2.1g, mono 1.7g,
poly 2.2g); CARB 45g; FIBER 2.1g; CHOL 55mg; IRON 2.5mg; SODIUM 509mg; CALC
116mg
SANDAL@AOL.COM
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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