|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Eggs||2 , beaten|
|Milk/Buttermilk||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Vanilla/Grated orange rind / grated lemon rind||1⁄2 Teaspoon|
Stir the dry ingredients together. Combine the liquid ingredients in a separate bowl.
Make a well in the dry ingredients and pour the liquid in all at once. Stir gently about 7 times until most of the lumps are gone. Don't beat the batter.
Heat a small curved omelette pan or a small skillet. Oil it lightly.
To cook the pancakes, put 3 to 4 tablespoons of batter, in the pan. Tip the pan so that the batter spreads evenly over the bottom. Cook on one side until the top is dry. Place on a moist towel, cooked side up, while you make the rest. Do not stack the cakes. They will only be spread around the kitchen as long as it takes you to make them all.
Serving size: Complete recipe
Calories 514 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 438 mg146%
Sodium 1565.3 mg65.2%
Total Carbohydrates 73 g24.2%
Dietary Fiber 6.6 g26.5%
Sugars 33.6 g
Protein 22 g44.9%
Vitamin A 12.8% Vitamin C 0.25%
Calcium 62.7% Iron 23.4%
*Based on a 2000 Calorie diet