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CATEGORY CUISINE TAG YIELD
Grains, Eggs, Dairy American Breakfast, Pancakes wa, Nuts and se 12 Servings

INGREDIENTS

1/2 c All-purpose flour
1/4 c Toasted wheat germ
1 1/2 ts Poppy seeds
1 1/2 ts Sugar
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 Egg
1 c Buttermilk
1 tb Unsalted butter; melted

INSTRUCTIONS

Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda,
and salt in a large bowl. Mix well.
Whisk the egg with buttermilk and melted butter in another bowl. Pour this
wet ove rthe dry flour mixture and stir just until mixed.
Heat a griddle over medium heat. Cook pancakes a few at a time. Makes about
12 2- to 3-inch cakes. Keep cooked cakes warm while cooking the others:
225F oven.
Bert says, "Pancakes with a difference, from one of my favorite American
cooks, Clara B. Less -- a lady with a good memory and an inexhaustible
supply of great dishes."
Recipe by: THE GRAINS COOKBOOK, by Bert Greene
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 07,
1998

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