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Recipe Name: Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 2

1 Cup(s) All-Purpose Flour
1 Tablespoon(s) Brown sugar, heaping
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1 1/4 Cup(s) Low-fat buttermilk
1 Tablespoon(s) Vegetable oil
1/2 Teaspoon(s) Vanilla extract
1 Egg
Combine first 5 ingredients in a large bowl; stir well.
Combinebuttermilk, oil, vanilla, and egg in a small bowl; stir well.
Add toflour mixture, stirring until smooth.Spoon about 1/2 cup batter
for each pancake onto a hot nonstick griddleor nonstick skillet. Turn
pancakes when tops are covered with bubblesand edges look cooked.
Serve with Cinnamon Syrup. Yield: 6 pancakesSource: Lisa Clarke,
Adapted from Cooking Light, November 1995, BananaPancakes in "The
Coolest Hot Cakes Ever"Remember that pancake disaster I posted about a
while back? Well, Itried it again, changing the recipes a little, and
it was a success thismorning. Here is what I made. From the Polka Dot
Cottage, 1-201-822-3627, NJ's BBS for Homemakers!Posted by LISA on
10-28-95Posted to MC-Recipe Digest V1 #710 by Lisa Clarke
<> on Aug1, 97

Nutrition (calculated from recipe ingredients)
Calories: 391
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 99.1mg
Sodium: 1046.8mg
Potassium: 334.7mg
Carbohydrates: 56g
Fiber: 1.7g
Sugar: 7.7g
Protein: 14.7g

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