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Name: Whole Wheat Flapjacks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 c Buttermilk; 2 tb Bacon drippings; 1 md Egg; 1 tb Granulated sugar; 2 1/2 ts Baking Powder; 1 1/2 c Whole wheat flour; (or 3/4; 1 ts Salt

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INGREDIENTS

2 c Buttermilk
2 tb Bacon drippings
1 md Egg
1 tb Granulated sugar
2 1/2 ts Baking Powder
1 1/2 c Whole wheat flour; (or 3/4
1 ts Salt

Servings

INSTRUCTIONS

Preparation time: 5 minutes Cooking time: 3-4 minutes for each batch A.D. Livingston, an Alabama outdoors writer, has been fascinated with cast iron ever since college, when he met a student who swore that his grandma had a skillet that hadnt been washed in more than 100 years. She just wiped it out. Talk about seasoning. This breakfast recipe comes from Livingstons book "Cast-Iron Cooking." Mix the flour, baking powder, sugar and salt in a bowl. In another bowl, whisk the egg and mix in the buttermilk and bacon drippings. Mix the contents of the two bowls, stirring until you have a smooth batter. Heat your griddle, but do not grease it. Drop the batter onto the griddle by the spoonful, allowing almost 1/4 cup of batter for each pancake. Cook until bubbles appear on the top. Turn and cook on the other side. (Usually, the underside will be ready when the top side responds to the touch test. Stick your finger lightly into the pancake, and then quickly draw it back. If the finger leaves a deep indentation, the pancake isnt ready. When done, the pancake will more or less spring back into shape.) Per serving: 301 calories, 11 grams fat, 64 milligrams cholesterol, 1,158 milligrams sodium. Posted to recipelu-digest by molony on Feb 16, 1998

NOTES

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Whole Wheat Flapjacks

2 c Buttermilk
2 tb Bacon drippings
1 md Egg
1 tb Granulated sugar
2 1/2 ts Baking Powder
1 1/2 c Whole wheat flour; (or 3/4
1 ts Salt

Preparation time: 5 minutes Cooking time: 3-4 minutes for each batch    A.D. Livingston, an Alabama outdoors writer, has been fascinated with cast  iron ever since college, when he met a student who swore that his grandma  had a skillet that hadnt been washed in more than 100 years. She just  wiped it out. Talk about seasoning. This breakfast recipe comes from  Livingstons book "Cast-Iron Cooking."    Mix the flour, baking powder, sugar and salt in a bowl. In another bowl,  whisk the egg and mix in the buttermilk and bacon drippings. Mix the  contents of the two bowls, stirring until you have a smooth batter. Heat  your griddle, but do not grease it. Drop the batter onto the griddle by the  spoonful, allowing almost 1/4 cup of batter for each pancake. Cook until  bubbles appear on the top. Turn and cook on the other side. (Usually, the  underside will be ready when the top side responds to the touch test. Stick  your finger lightly into the pancake, and then quickly draw it back. If the  finger leaves a deep indentation, the pancake isnt ready. When done, the  pancake will more or less spring back into shape.)    Per serving: 301 calories, 11 grams fat, 64 milligrams cholesterol, 1,158  milligrams sodium.    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 16, 1998

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Nutrition

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Serving Size: 1 Serving (148g)
Recipe Makes: 4 Servings

Calories: 139
Calories from Fat: 79 (57%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.9g
Cholesterol 63.9mg		20 %
Sodium 383.4mg		13 %
Potassium 220.8mg		6 %
Total Carbohydrate 10g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 9.6g
Protein 5.8g		8 %
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: 139

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