2 c Flour

1 ts Salt

4 ts Baking powder

3 tb Sugar

1 Egg

1 1/2 c Milk

1/3 c Oil

1 tb Sour cream

3/4 c Cooked wild rice

Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes. From: 1993 Fresh Produce and More - Minnesota Grown Farmer to Consumer Directory from Minnesota Department of Agriculture

1 can sourdough starter

1 cup whole wheat flour

1 tablespoon honey — or sugar

1 egg — beaten

2 tablespoons oil — or melted butter

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon baking soda — dissolve in 1T water

*For Waffles* add 2T more oil

Mix all ingredients except soda with the starter. Heat a griddle or skillet to 375?. Just before cooking, fold dissolved soda into batter. If batter

seems t hick, dilute with lukewarm water. Bake as for ordinary pancakes, making them 3 to 4″. Makes about 12 small pancakes.

2 c AM Bran Muffin Mix

1 Egg or egg replacer

1 tb AM Unrefined Vegetable Oil

1 1/4 c Water

1/2 c Cheese, grated

1/2 c Onion (chopped)

1/2 ts Salt, or more to taste

– (optional) 1/4 c Green chilis; chopped

Preheat oven to 350 F. Mix water, oil and egg together in large bowl. Add cheese, onions and chilis. Add Bran Muffin Mix and stir briefly. Fill oiled muffin cups 2/3 full and bake for 30-35 minutes, or until a toothpick comes out clean. Source: Arrowhead Mills “The Natural Way to Start Your Day” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

—————————LARRY LUTTROPP FVKC70A—————————

————————L.A. TIMES FOOD SECTION 4/94———————— 1 c Flour

1 tb Sugar

1/4 ts Salt

1/2 ts Baking powder

1 Egg

1 c (to 1 1/4 c) buttermilk

2 tb Butter; melted

Syrup, optional

————————-VARIATIONS AT END OF DIRS————————- Combine flour, sugar, salt and baking soda in bowl. Set aside. In separate large bowl, beat egg and blend in 1 cup buttermilk. Add dry ingredients to egg mixture and blend until flour disappears. Blend in melted butter. Add up to 1/4 cup more buttermilk, if thinner pancakes are desired. For each pancake, pour 1/4 cup batter onto hot griddle, lightly greased with butter. Cook until edges look dry and bubbles form and begin to break on upper surface. Turn and cook second side. Serve with syrup. Each pancake, without syrup, contains about: 60 calories; 82 mg sodium; 20 mg cholesterol; 2 grams fat; 8 grams carbohydrates; 2 grams protein.

VARIATIONS: Nut Pancakes - Stir 1/3 cup chopped nuts into batter. Corn Pancakes - Immediately after pouring batter onto griddle, sprinkle 1 TB drained whole-kernel corn over each pancake. Blueberry Pancakes - Immediately after pouring batter on griddle, sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each pancake. Banana Pancake - Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake. —–

3/4 c Aunt Jemima (Orig) pancake m

3/4 c Skim milk

2 tb Vegetable oil*

1 ea Jar chunky apple sauce

1 ea Large egg

8 ea Large ripe strawberries

1 x Powdered sugar

1 x Cinnamon

Mix the <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; B

There was a time when the reader of an unexciting newspaper would remark, How dull is the world today Nowadays he says, What a dull newspaper — Daniel J. Boorstin

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