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Ingredients
- 2/3 c. unbleached flour
- 1/3 c. whole wheat flour
- 2 tbsp. sugar
- 2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 1 beaten egg
- 2/3 c. lowfat milk
- 2 tbsp. butter, melted
- Maple syrup
Directions
- In a medium bowl stir together the flours, sugar, baking pwdr and salt.
- In another bowl, combine the beaten egg, lowfat milk and melted butter; add in all at once to the flour mix, stirring till batter is blended but still slightly lumpy.
- For each 4 inch pancake, pour about 1/4 c. of pancake batter onto a warm, lightly greased griddle or possibly heavy skillet.
- Cook pancakes till golden, turning once when bubbles appear on surface and edges are slightly dry. About 6 pancakes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 394g | |
| Calories 871 | |
| Calories from Fat 269 | 31% |
| Total Fat 30.55g | 38% |
| Saturated Fat 17.24g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 3399mg | 142% |
| Potassium 562mg | 16% |
| Total Carbs 126.29g | 34% |
| Dietary Fiber 7.1g | 24% |
| Sugars 34.38g | 23% |
| Protein 25.35g | 41% |
