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

Ingredients:
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
Directions:
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 <phannema@wizard.ucr.edu> 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


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