In honor of my mothers yahrzeit, heres her recipe for pancakes. Theyre great all year long, especially in winter! Source: Ida Gardner Serving size: 4 people or 2 very hungry ones Optional: 1. Add 1/4 tsp. cinnamon and 1 tbsp. maple syrup 2. Fold in chocolate chips or fresh blueberries or chopped apples or banana slices before mixing everything together. Method: Mix the ingredients in the order given while you heat the griddle. When a few drops of water sizzle when dropped on the griddle, youre ready to pour roughly a 1/4-cup of batter per pancake. When the pancakes start to form bubbles, try lifting them. If they lift easily, then turn them over and watch how they rise. Take a peek at the bottoms, and if they look like a nice color, remove them from the griddle and serve. Variations: 1 1/2 c. white flour, 1/2 c. wheat flour instead of all white flour egg substitute or 2 egg whites per egg instead of whole eggs skim milk instead of whole or even 2% milk Posted to JEWISH-FOOD digest by Sandy Loeffler
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 338 (50%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 528.8mg||163 %|
|Sodium 630.3mg||22 %|
|Potassium 248mg||7 %|
|Total Carbohydrate 59.6g||18 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 57.5g|
|Protein 23.5g||34 %|
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Calories per serving: 670
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