From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 4|
|Calories from Fat: 199 (32%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 536.1mg||165 %|
|Sodium 1693.1mg||58 %|
|Potassium 668.3mg||18 %|
|Total Carbohydrate 78.6g||23 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 73.1g|
|Protein 30.4g||43 %|
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Calories per serving: 628
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