Whole wheat pancakes
Special tip: For best results, after pouring the batter in the pan, spray the top with vegetable oil to obtain a golden brown color.7 oz (1½ cups) of whole wheat flour
7 oz (1½ cups) of all-purpose flour
2 Tbsp baking powder
¼ cup sugar
2 tsp salt
2 large fresh eggs
¼ cup vegetable oil
3 cups milk, low-fat
- In a mixing bowl, use the whip attachment on low speed to combine all ingredients for 30 seconds. Scrape the sides of the bowl and mix on medium speed for 1 minute, until batter is smooth.
- Pour 1 quart 1 cup (2 lb 15 oz) of batter into each lightly greased half-sheet pan (18 inches by 13 inches by 1 inch).
- To Bake: Conventional Oven: 450° F, 10 minutes Convection Oven: 400° F, 8 minutes Bake until golden brown.
- Cut each pan into 25 pieces (5 inches by 5 inches).
Recipe Above Makes: 25 servings: 2 lb 9 oz
Serving size: 1 piece provides the equivalent of 1 slice of bread
Each serving provides:
Calories: 110
Protein: 3 g
Carbohydrate: 17 g
Total fat: 3.1 g
Saturated fat: 0.7 g
Cholesterol: 20 mg
Vitamin A: 26 RE/89 IU
Vitamin C: 0 mg
Iron: 1 mg
Calcium: 106 mg
Sodium: 324 mg
Fiber: 0 g