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Archived Recipe for January 2008
Light-as-a-Feather Whole Wheat Pancakes
INGREDIENTS:
1 1/3 cups whole wheat flour
1 large egg
1 1/2 teaspoons baking powder
1 1/3 cups buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil
DIRECTIONS:
Preheat griddle.
In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
Pour 1/4 cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.
Alternatives:
_ Omit soda, use 2 teaspoons baking powder and 1 1/2cups skim milk.
_ Add 1/2 cup fresh or frozen blueberries.
_ Serve hot, chunky, unsweetened, spiced applesauce over cakes instead of syrup for extra nutrition and fiber.
NUTRITIONAL INFORMATION: (per serving)
Yield: Makes 12 4-inch pancakes
Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.
Source: Wheat Foods Council
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