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Ingredients
| canned apricot nectar: 2 cups |
| cornstarch: 4 tsp |
| honey: 2 Tbl |
| margarine (oleo): 1 Tbl |
| lemon zest: 1/4 tsp |
| lemon juice: 1 Tbl |
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1 1/2 cups |
| baking powder: 1 Tbl |
| light brown sugar (packed): 1 Tbl |
| salt: 1/2 tsp |
| eggs: 2 |
| whole milk: 2 cups |
| olive oil: 3 Tbl |
| pecans (chopped): 1/2 cup |
Sunrise Whole Wheat Griddle Cakes
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
18 serving(s)
Tags
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).