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Sunrise Whole Wheat Griddle Cakes

Makes: 6 to 8 servings Yield: 18 pancakes
Start to Finish 30 mins
Sunrise Whole Wheat Griddle Cakes
Ingredients
  • 1 12  ounce can  apricot nectar
  • 4  teaspoons  cornstarch
  • 2  tablespoons  honey
  • 1  tablespoon  margarine or butter
  • 1/4  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1 1/2  cups  all-purpose flour
  • 1 1/2  cups  whole wheat flour
  • 1  tablespoon  baking powder
  • 1  tablespoon  brown sugar
  • 1/2  teaspoon  salt
  • 2  eggs, beaten
  • 2  cups  milk
  • 3  tablespoons  cooking oil
  • 1/2  cup  chopped pecans
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 477,
  • Fat, total (g) 19,
  • chol. (mg) 77,
  • sat. fat (g) 4,
  • carb. (g) 66,
  • fiber (g) 6,
  • pro. (g) 13,
  • vit. A (RE) 175,
  • vit. C (mg) 2,
  • sodium (mg) 482,
  • calcium (mg) 252,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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