| 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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