Title: Oven-Baked Wheat Pancakes
Categories: Diabetic Bread Breakfast
Yield: 6 - 8 cakes
| 2 | c | Buttermilk; -=OR=- |
| 2 | c | Sour milk -=OR=- |
| 2 | c | Orange juice |
| 2 | | Eggs |
| 1 | tb | Brown sugar; |
| 2 | c | Whole-wheat flour; |
| 1 | ts | Baking soda; |
| 1/2 | ts | Salt; |
| 1 | tb | Butter melted -=OR=- |
| 1 | tb | Margarine; melted |
Preheat oven to 450 degrees. Butter 2 large baking sheets, and place in
oven. Combine all ingredients. Do not overmix; the batter should be
lumpy. Ladle pancakes onto hot baking sheets. Bake 10 minutes without
turning over pancakes. Source: The San Diego Union-Tribune Food Section,
Nov 3, 1994 and "30-Minutes Meals From The California Culinary Academy"
Brought to you and yours via Nancy O'Brion and her Meal-Master.