Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <firstname.lastname@example.org> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6701 Posted to MC-Recipe Digest V1 #626 by email@example.com (Shermeyer-Gail) on May 29, 1997
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 4|
|Calories from Fat: 81 (22%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 121.8mg||37 %|
|Sodium 295.2mg||10 %|
|Potassium 120.8mg||3 %|
|Total Carbohydrate 64.1g||19 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 62.2g|
|Protein 8.7g||12 %|
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Calories per serving: 371
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