Pancakes

US Copy write # TXu 1-354-553

1 cup             Whole Wheat Flour

1 cup             Buttermilk

1 Lg.             Egg, beaten

tsp.           Salt

3 tsp.            Baking powder

1 tsp.           Vanilla

Large           Pan or Griddle

                    Pam

Put all ingredients in blender or bowl and beat until smooth & runny. Spray pan with Pam. When pan is hot (medium high 7), slowly pour batter on pan until it is the size you want. When pancake starts to swell, turn it over and cook on other side about the same length of time. Pancakes should be light brown when done. You can make them 4 inch to 6 or 8 inches in size. Put butter and syrup in between pancakes while they are hot. Makes 4-8 Pancakes

Serve with

Butter and Syrup

Fried, poached or scrambled Eggs

Ham, Sausage or Bacon

Milk and/or Coffee

Or go to the freezer section in your local grocery and pick up a box of frozen pancakes or waffles that you can pop in a toaster or microwave. It all depends on how much time you have.

Vitamins

Wheat Flour         Selenium, B 6, E, Magnesium, Pantothenic Acid, Chromium

Milk                     Calcium, Selenium, A, B 12, D, Protein

Eggs                     A, B 12, B 6, Zinc, Protein

Breakfast

Table of Contents

TasteBud's Delight

by Frances M. McCrory-Meservy