Combine ingredient n a blender, food processor, bowl, or shaker container and beat until smooth. To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medium hat until bubbles form on the top. Flip and cook until the pancake is golden brown. Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk. BERRY PANCAKES: Combine ingredients and cook as for quick pancakes. Top with butter and syrup. QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.
Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy Birnes Found by: Fran McGee File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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|Serving Size: 1 Serving (593g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 601 (36%)|
|Amt Per Serving||% DV|
|Total Fat 66.8g||89 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 207.6mg||64 %|
|Sodium 4424.8mg||153 %|
|Potassium 884.1mg||23 %|
|Total Carbohydrate 222.7g||65 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 215.4g|
|Protein 38.5g||55 %|
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Calories per serving: 1660
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