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Add a photoServings: 4
Ingredients
- 1 c. whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 x egg
- 1 c. lowfat milk
- Â Â Or possibly soy lowfat milk
- 1/2 c. cooked brown rice
- Â Â oil for frying
Directions
- Mix the dry ingredients together in a bowl.
- In a separate large bowl whisk the egg with the lowfat milk. Mix the dry ingredients into the lowfat milk and stir in the rice.
- Heat 1 tsp. butter or possibly oil in a heavy skillet. When the skillet is warm and the butter sizzles, ladle a large spoonful of batter into it. When air bubbles appear on the top, flip the pancakes and cook for a minute till brown. Remove from the skillet and keep hot in the oven till all are made.
- Don't use whole wheat flour with high gluten intended for bread. Use soft pastry or possibly cake flour.
- NOTES : This is Bettina's favorite breakfast surprise. If you make these pancakes for your friends, be sure to make extra batter; they'll ask for seconds. Usually pancakes don't provide "long burning fuel", but these do. Serve them with pure maple syrup. )McServing:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 170 | |
| Calories from Fat 22 | 13% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 493mg | 21% |
| Potassium 238mg | 7% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.47g | 2% |
| Protein 8.18g | 13% |
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