Sunday, January 11, 2009

Basic Pancakes 2 Options

Basic Pancakes

2 Cups Flour
2 TBSP Baking Powder
1/4 C.sugar
1 tsp. Salt
2 Eggs
2 C. Milk
1/3 C. Oil

Sift together dry ingredients set a side. Mix eggs, milk and oil and add to flour mixture mix until all flour is well mositened. There will still be lumps in the batter DO NOT OVERMIX..... Prepare in usual manner on a griddle heated to 350*

The following is my favorite especially if you are watching your weight . When prepared as directed and using only 1/4 c. of batter per pancake your total caloric intake per pancake is 76 with 2 grams of fiber and 2 grams of fat making them (1 point each for any of you weight watchers )

Anissa's Oat/Whole Wheat Pancakes

1 1/3 c whole wheat or oat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 egg
1 1/3 c buttermilk (if you don't have this, you could add some lemon juice or vinegar to regular milk)
1 Tbl brown sugar
1 Tbl oil

In a medium bowl, stir or sift dry ingredients together. Beat the egg, buttermilk, brown sugar, and oil together. Sitr into dry ingredients (just until moistened). Batter should be slightly lumpy. Pour 1/4 cup of batter for each pancake onto a hot griddle (I tried making the pancakes a little bigger than this and it was a bad idea! The whole wheat/oat flour makes the pancakes a little heavier than normal pancakes, so bigger pancakes of this recipe are hard to flip over). Turn when bubbles appear on the surface. Makes 12 (4 inch) pancakes.

If the batter is too thick for you, simply thin it with water. Also, these are very good with blueberries added. I usually pour batter on griddle and top with blueberries before turning them over.

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