Title: Feather Pancakes
Categories: Breakfast Pancake Diabetic
Yield: 1 Batch
| 1 | c | Flour |
| 2 | tb | Baking powder |
| 2 | tb | Sugar or substitute = to |
| 1 | ts | Salt |
| 1 | | Egg, beaten or use egg substitute equal to 1 egg |
| 1 | c | Milk |
| 2 | tb | Vegetable oil |
SOURCE: Posted on Delphi, CUST 229 by Trish McKenna ~ on Oct. 23, 1994,
note #30116. Trish got it from an old Better Homes and Gardens Cookbook..
MM Format by Ursula R. Taylor.
Sift together dry ingredients. In another bowl combine egg, milk, and
oil. Add dry ingredients to liquid; beat until smooth. Bake on hot
griddle.
NOTE from Trish: When I make them and plan on eating them (she's
diabetic) I use 1 tbsp. sugar and 1 tbsp. of artifical sweetener. The sugar
helps them to brown. I also use egg substitute. They are still good! I hope
you like them as much as we do. I usually double the recipe (at least) and
freeze the remainder.
NOTE from Ursula Taylor - I ran this thru MealMate - to get a breakdown
and using 2 tb. sugar and 1 egg and using low fat milk the breakdown is as
follows:
For total recipe: 948 calories, 26 gm protein, 126 gm carbohydrates, 50
gm fat. Exchanges for total recipe 7.6 bread, 0.0 meat, 7.2 fat, 1.0 milk,
0.0 vegetables and 0.0 fruit.
I broke it down assuming you get 15 pancakes per batch and got the
following: per 1 pancake: 63 calories, 2 gm protein, 8 gm carbohydrates,
3 gm fat. Exchanges per pancake: 0.5 bread, 0.0 meat, 0.5 fat, 0.1 milk,
0.0 vegetable, and 0.0 fruit.