Ingredients & Directions
1 1/2 c Multigrain Pancake Mix;
-(no-tofu)
1 Egg
1 tb Canola oil
1 1/4 c Buttermilk; plus
1/4 c Extra buttermilk; to thin
Lowfat 1% milk; may be
-substituted
1) Place mix in a large bowl. Beat egg lightly with the oil in a small
bowl. Add egg mixture and enough buttermilk to the mix to make a creamy
batter.
2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning
when buttles appear on the serve.
VEGAN PANCAKE – omit egg and milk and use 2 tablespoons oil and 1+1/4 to
1+1/2 cups apple juice or other liquid.
EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and
kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com
Yields
4 servings