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Health Information
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Friday, September 05, 2008
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High-Protein Pancakes
- 1/2 cup milk
- 2 tbsp. dry milk
- 1 egg (2 for a
thinner, crepe-type)
- 2 tsps. of oil
- 1/2-3/4 cups pancake
mix
Measure milk, dry milk, egg, and oil into blender or bowl. Beat
until egg is well blended. Add pancake mix. Stir or blend at low
speed until mix is wet but some lumps remain. Cook on hot, greased
griddle or frying pan. Turn when firm to brown the other side.
These can be kept warm in a warm oven or in a covered pan on low
heat. Makes seven 4" pancakes.
Note: If there is batter left over, it will keep 1 day
in the refrigerator, or it can be made into pancakes, cooled,
and wrapped in foil to be frozen for later use. To reheat, leave
in foil and place in 450° oven for 15 minutes. If using a toaster
oven, unwrap them, brush with margarine, and toast as for light
toast.
* The dry and fluid milk in the entire recipe count as 1 cup of
milk.
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