| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | American | Breakfast, Nuts and se, Pancakes wa | 12 | Servings |
INGREDIENTS
| 1/2 | c | All-purpose flour |
| 1/4 | c | Toasted wheat germ |
| 1 1/2 | t | Poppy seeds |
| 1 1/2 | t | Sugar |
| 1/2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 1 | Egg | |
| 1 | c | Buttermilk |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 18.9mg
Sodium: 123mg
Potassium: 66.4mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.5g
Protein: 2.4g