Ingredients
1 cup oat bran
1/2 cup all-purpose flour
1 to 2 Teaspoon(s) Sugar
2 Teaspoon(s) Baking Powder
1 Cup milk
1 tbs vegetable oil
1 egg white, slightly beaten
COOK NOTE: TIP: To keep pancakes warm: Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes. To freeze pancakes: Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen pancakes: Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.
1 cup oat bran
1/2 cup all-purpose flour
1 to 2 Teaspoon(s) Sugar
2 Teaspoon(s) Baking Powder
1 Cup milk
1 tbs vegetable oil
1 egg white, slightly beaten
Preparation:
Heat griddle over medium-high heat (375°F electric griddle); lightly spray with vegetable oil cooking spray or oil lightly. Combine dry ingredients. Add combined milk, oil and egg white; mix well.* Pour scant 1/4 cup batter for each pancake onto prepared griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once.
NOTES: Batter will thicken upon standing. For best results, cook pancakes immediately after mixing
Serving Tips: Fruit Pancakes: Fold in 1 cup chopped fruit just before cooking.
COOK NOTE: TIP: To keep pancakes warm: Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes. To freeze pancakes: Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen pancakes: Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.
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