Sunrise Whole Wheat Griddle Cakes

Nuts, apricot nectar, and whole grain goodness: That's what goes into this sunrise pancake feast.

Sunrise Whole Wheat Griddle Cakes Enlarge Image
1,890views
1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Yields:
18 pancakes
Start to Finish:
30 mins
Rate me!


Sunrise Whole Wheat Griddle Cakes

Ingredients
1
12 ounce can apricot nectar
4
teaspoons cornstarch
2
tablespoons honey
1
tablespoon margarine or butter
1
tablespoon lemon juice
1 1/2
1 1/2
1
tablespoon baking powder
1
tablespoon brown sugar
1/2
teaspoon salt
2
eggs, beaten
2
cups milk
3
tablespoons cooking oil
1/2

Directions

  1. In a small saucepan stir together apricot nectar and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, margarine or butter, lemon peel, and lemon juice. Stir until margarine melts. Keep warm.
  2. In a large mixing bowl combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt.
  3. In another mixing bowl combine eggs, milk, and oil. Add all at once to dry ingredients, stirring with a fork until completely moistened. Stir in pecans.
  4. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, making about 18 pancakes. If necessary, spread batter to a 4-inch circle. Cook until pancakes are golden brown, turning to cook other sides when pancakes have bubbly surfaces and slightly dry edges. Serve with sauce. Makes 18 pancakes (6 to 8 servings).

Nutrition Facts

(Sunrise Whole Wheat Griddle Cakes)
    Per serving:
  • 477 kcal cal.,
  • 19 g fat
  • (4 g sat. fat,
  • 77 mg chol.,
  • 482 mg sodium,
  • 66 g carb.,
  • 6 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...