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Sunrise Whole Wheat Griddle Cakes

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

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  • Makes: 6 servings
  • Makes: 18 pancakes
  • Start to Finish: 30 mins

Sunrise Whole Wheat Griddle Cakes

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.
  1. In a large mixing bowl combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt.
  1. 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.
  1. 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
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