Pancakes, Country Griddle-like Lc-11.4/sbread- pancake & waffle 2 tbs soy protein isolate; &1 2 tbs vital wheat gluten; &1 1/2 tsp baking powder; &1 1/3 cup sour cream 1 large egg 1/4 tsp cinnamon ---- 3/4 cup water as required &2 2 packet Splenda 1 tbs bacon grease or oil; divided 1/4 cup Log Cabin SF syrup &1: OR 1/4 cup lo-carb baking mix (original recipe) &2 .5 - .75 as required. The batter was way too thick so I added the water to thin to a reasonable consistency. Heat griddle (small non-stick fry pan) on (low to medium heat) Mix all of the ingredients either by hand or by mixer. If you use the mixer there is more air incorporated into the pancakes and they puff up more. (Using a SCANT 1/4 cup of batter for each pancake, will make four in a small fry pan. Place a small dab of grease/oil in the pan before each pancake.) These are great with just butter. We generally use either the DaVinci Sugar Free Pancake syrup or the DaVinci Sugar Free Vanilla syrup. For a change sometimes we use one of the fruit flavored ones. Or sometimes a little low carb jelly type spread. This is my (someone's) favorite pancake recipe. I do not know if this is the one that you are looking for. These remind me of the Country Griddle pancakes from IHOP. The recipe is every easy to double and triple. NYC Nutrition Analysis (per serving or yield unit): water=93.56 g; calories=556.9; protein=43.89 g; total fat=35.95 g; carbohydrate=12.01 g; dietary fiber=0.57 g; ash=3.47 g; calcium=308.5 mg; phosphorus=434.4 mg; iron=5.53 mg; sodium=749.4 mg; potassium=198 mg; magnesium=26.08 mg; zinc=1.82 mg; copper=0.36 mg; manganese=0.41 mg; vitamin A=924.2 IU; vitamin E=3.12 mg ATE; riboflavin=0.24 mg; niacin=0.36 mg; pantothenic acid=0.76 mg; folate=83.86 ug; vitamin B12=0.27 ug; saturated fat=13.62 g; monounsaturated fat=9.89 g; polyunsaturated fat=9.63 g; cholesterol=246.1 mg; selenium=17.2 ug; refuse=1.93%; %cal as carb:prot:fat=9:32:59; WW Pts=14.07; (complete analysis) |
