Oven-baked wheat pancakes
6 - 8 cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Buttermilk; -=OR=- |
| 2 | cups | Sour milk -=OR=- |
| 2 | cups | Orange juice |
| 2 | Eggs | |
| 1 | tablespoon | Brown sugar; |
| 2 | cups | Whole-wheat flour; |
| 1 | teaspoon | Baking soda; |
| ½ | teaspoon | Salt; |
| 1 | tablespoon | Butter melted -=OR=- |
| 1 | tablespoon | Margarine; melted |
Directions
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.