| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour, up to 1-1/2 |
| 2 | t | Baking Powder |
| 1 | t | Baking Soda |
| 1 | T | Sugar |
| 1 | Egg | |
| 1/2 | c | Active Culture |
| 1 1/4 | c | Milk, sweet |
| 2 | T | Vegetable Oil |
INSTRUCTIONS
1998 Combine all ingredients, stir just until mixed. Batter should have small lumps. Do not over mix or pancakes will be tough. Let stand a minute or two than pour onto hot (400) lightly greased griddle. Cook until bubbles start to break (2 to 3 minutes), turn and cook 1 to 2 minutes more or until golden. (Cooks Note)You can add fruit, very well drained, or replace half the flour with whole wheat, rye etc.. I have also made oatmeal flour and used that for half the flour. Posted to EAT-L Digest by Judy E Ryder <[email protected]> on Jan 21,
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Nutrition (calculated from recipe ingredients)
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Calories: 2055
Calories From Fat: 593
Total Fat: 67.3g
Cholesterol: 316.1mg
Sodium: 2793.2mg
Potassium: 1623.9mg
Carbohydrates: 319g
Fiber: 3.4g
Sugar: 221.2g
Protein: 49.4g