| 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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