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Name: Whole Grain Griddle Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 ts Baking soda; 2 c Buttermilk or yogurt; 2 tb Melted butter or bacon; 1 c Finely milled whole wheat; 2 tb Sugar; honey or molasses; 1/2 ts Salt; 1/2 ts Double-acting baking powder; 1 Egg; 1/2 c All purpose flour; sifted

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INGREDIENTS

3/4 ts Baking soda
2 c Buttermilk or yogurt
2 tb Melted butter or bacon
1 c Finely milled whole wheat
2 tb Sugar; honey or molasses
1/2 ts Salt
1/2 ts Double-acting baking powder
1 Egg
1/2 c All purpose flour; sifted

Servings

INSTRUCTIONS

Sift the flour with salt, baking powder and baking soda. Stir in whole wheat flour. In a seperate bowl, combine and beat sugar, egg, buttermilk and butter. Mix the liquid ingredients together quickly into the dry ingredients. Dont overbeat. Give just enough quick strokes to barely moisten the dry ingredients. Ignore the lumps. Pour the batter from the tip of the spoon onto a hot griddle. It will be two to three minutes before the cakes are ready to turn. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula to see how well they have browned. Turn the cakes only once and continue cooking them until the second side is done. Cooking this side takes only about half as long, and the second side never browns as evenly. Serve the cakes at once. Variation: Whole Grain and Soy Griddle Cakes Substitute for the all purpose flour: 1/4 cup soy flour 1/4 cup cornmeal 1 cup finely milled whole grain flour Recipe by The Joy of Cooking Posted to recipelu-digest by GramWag@aol.com on Feb 10, 1998

NOTES

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Whole Grain Griddle Cakes

3/4 ts Baking soda
2 c Buttermilk or yogurt
2 tb Melted butter or bacon
1 c Finely milled whole wheat
2 tb Sugar; honey or molasses
1/2 ts Salt
1/2 ts Double-acting baking powder
1 Egg
1/2 c All purpose flour; sifted

Sift the flour with salt, baking powder and baking soda. Stir in whole  wheat flour. In a seperate bowl, combine and beat sugar, egg, buttermilk  and butter.    Mix the liquid ingredients together quickly into the dry ingredients. Dont  overbeat. Give just enough quick strokes to barely moisten the dry  ingredients. Ignore the lumps. Pour the batter from the tip of the spoon  onto a hot griddle. It will be two to three minutes before the cakes are  ready to turn. When bubbles appear on the upper surfaces, but before they  break, lift the cakes with a spatula to see how well they have browned.  Turn the cakes only once and continue cooking them until the second side is  done. Cooking this side takes only about half as long, and the second side  never browns as evenly. Serve the cakes at once.  Variation:    Whole Grain and Soy Griddle Cakes    Substitute for the all purpose flour:        1/4    cup soy flour        1/4    cup cornmeal    1 cup finely milled whole grain flour Recipe by The Joy of Cooking  Posted to recipelu-digest by GramWag@aol.com on Feb 10, 1998

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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 1 Servings

Calories: 286
Calories from Fat: 51 (18%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.9g
Cholesterol 211.5mg		65 %
Sodium 1200.5mg		41 %
Potassium 165.3mg		4 %
Total Carbohydrate 46g		14 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 43.7g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 286

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