Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Rolled oats |
| 1 cup | Cake flour |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| 1 large | Egg |
| 1¼ cup | Buttermilk |
| ¼ cup | Maple syrup |
| 2 tablespoons | Butter or margarine; melted |
| \N \N | Nonstick cooking spray |
In a small bowl, mix oats, flour, baking soda and salt together well.
Put egg, buttermilk, maple syrup and butter in 1½-quart mixing bowl.
Whisk until well combined. Stir in dry ingredients. (Batter can be made a day ahead and refrigerated. Stir before using and add ¼ cup buttermilk.) Preheat oven to 200 F. Coat griddle with cooking spray and place over medium heat. When hot, spoon 2 tablespoons batter onto griddle into 3-inch rounds. Cook until pancake is bubbly and browned on edges, about 3 minutes.
Turn and brown other side, about 2 to 3 minutes more. Keep cooked pancakes warm in oven while remaining pancakes are cooked. Serve hot with warmed maple syrup. Makes 20 pancakes. per pancake: Cal 62 (30% fat) Fat 2 g (1 g sat) No fiber Chol 15 mg Sodium 104 mg Carbs 10 g Calcium 27mg
Posted by Bobbie Beers to the Fidonet National Cooking echo 5-98 Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@...> on Dec 21, 98