| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Vegetables | June 1995 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Unsalted butter; room temperature (1 |
| ; stick) | ||
| 1 | tb | Grated orange peel |
| 2 | ts | Orange juice |
| 3/4 | c | All purpose flour |
| 3/4 | c | Whole wheat flour |
| 2 | tb | Brown sugar |
| 1 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | 1/4 cups low-fat milk; up to 2 | |
| 1 | lg | Egg |
| 1 | lg | Egg white |
| 2 | tb | Unsalted butter; melted (1/4 stick) |
| 2/3 | c | Chopped walnuts |
| Nonstick vegetable oil spray | ||
| Warm maple syrup |
INSTRUCTIONS
ORANGE BUTTER GRIDDLE CAKES FOR ORANGE BUTTER: Mix all ingredients in small bowl; set aside. FOR GRIDDLE CAKES: Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts. Preheat oven to 200F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup. Serves 4. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 1992 Calories (kcal); 168g Total Fat; (72% calories from fat); 43g Protein; 98g Carbohydrate; 497mg Cholesterol; 2058mg Sodium Food Exchanges: 5 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 32 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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