Poppy-seed hot shots
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All-purpose flour |
| ¼ | cup | Toasted wheat germ |
| 1½ | teaspoon | Poppy seeds |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 1 | tablespoon | Unsalted butter; melted |
Directions
Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. Mix well.
Whisk the egg with buttermilk and melted butter in another bowl. Pour this wet ove rthe dry flour mixture and stir just until mixed.
Heat a griddle over medium heat. Cook pancakes a few at a time. Makes about 12 2- to 3-inch cakes. Keep cooked cakes warm while cooking the others: 225F oven.
Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B. Less -- a lady with a good memory and an inexhaustible supply of great dishes."
Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998