Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Poppy-seed Hot Shots Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) All-Purpose Flour
1/4 Cup(s) Toasted wheat germ
1 1/2 Teaspoon(s) Poppy seeds
1 1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1 Egg
1 Cup(s) Buttermilk
1 Tablespoon(s) Unsalted butter, melted
Combine flour, wheat germ, poppy seeds, sugar, baking powder,
bakingsoda, and salt in a large bowl. Mix well.Whisk the egg with
buttermilk and melted butter in another bowl. Pourthis wet ove rthe dry
flour mixture and stir just until mixed.Heat a griddle over medium
heat. Cook pancakes a few at a time. Makesabout 12 2- to 3-inch cakes.
Keep cooked cakes warm while cooking theothers: 225F oven.Bert says,
"Pancakes with a difference, from one of my favorite Americancooks,
Clara B. Less -- a lady with a good memory and an inexhaustiblesupply
of great dishes."Recipe by: THE GRAINS COOKBOOK, by Bert GreenePosted
to MC-Recipe Digest by KitPATh <> on Apr07, 1998

Nutrition (calculated from recipe ingredients)
Calories: 54
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 18.9mg
Sodium: 123mg
Potassium: 66.4mg
Carbohydrates: 6.9g
Fiber: <1g
Sugar: 1.5g
Protein: 2.4g

Scale this recipe to Servings [?]