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1. Dissolve yeast in warm water (105-110 degrees) in mixing bowl. Let stand until softened, about 5 minutes. Mix in remaining ingredients with a wire whisk or mixer until smooth. 2. Cover tightly and refrigerate up to 24 hours. 3. To prepare the griddle, heat over high heat and rub with tiny bit of oil on a paper towel. Turn heat down to medium and use about 1/4 cup of batter for each pancake. Cook until pancakes are dry around edges and top is bubbly. Turn and cook other side until browned. Yield: 12-14 pancakes. Prepare this batter the night before, remove and let stand at room temperature for about 10 minutes before cooking. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (45%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 531.1mg||163 %|
|Sodium 896.8mg||31 %|
|Potassium 316.7mg||8 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 36.2g|
|Protein 21.4g||31 %|
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Calories per serving: 431
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