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==Introduction==
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== Description ==
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[http://rex.nci.nih.gov/NCI_Pub_Interface/Eating_Hints/proteinpnck.html High Protein Pancakes] from Recipes for Better Nutrition During Cancer Treatment by the National Cancer Institute, public domain government resource—original source of recipe
  +
 
These pancakes have double the protein of regular pancakes. Two of them equal one ounce of meat in protein content.
 
These pancakes have double the protein of regular pancakes. Two of them equal one ounce of meat in protein content.
   
==Ingredients==
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== Ingredients ==
[[Image:High protein pancakes.png|250px|right]]
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* ½ cup [[milk]]
* 1/2 cup [[milk]]
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* 2 tbsp [[powdered milk|dry milk]]
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* 1 egg (2 for a thinner, [[crêpe]]-type [[pancake]])
* 2 tbsp. [[dry milk]]
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* 2 tsps of [[oil]]
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* ½-¾ cups pancake mix
* 1 egg (2 for a thinner, [[crepe]]-type [[pancake]])
 
 
* 2 tsps. of [[oil]]
 
 
* 1/2-3/4 cups [[pancake mix]]
 
 
 
==Directions==
 
1.Measure milk, dry milk, egg, and oil into blender or bowl. Beat until egg is well blended.
 
 
 
2.Add pancake mix. Stir or blend at low speed until mix is wet but some lumps remain.
 
 
 
3.Cook on hot, greased griddle or frying pan. Turn when firm to brown the other side. These can be kept warm in a warm oven or in a covered pan on low heat. Makes seven 4" pancakes.
 
 
==Source==
 
*[http://rex.nci.nih.gov/NCI_Pub_Interface/Eating_Hints/proteinpnck.html High Protein Pancakes] from Recipes for Better Nutrition During Cancer Treatment by the National Cancer Institute, public domain government resource -- original source of recipe
 
 
==Note==
 
*If there is batter left over, it will keep 1 day in the refrigerator, or it can be made into pancakes, cooled, and wrapped in foil to be frozen for later use. To reheat, leave in foil and place in 450° oven for 15 minutes. If using a toaster oven, unwrap them, brush with margarine, and toast as for light toast.
 
   
   
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== Directions ==
  +
# Measure milk, dry milk, egg, and oil into blender or bowl. Beat until egg is well blended.
  +
# Add pancake mix. Stir or blend at low speed until mix is wet but some lumps remain.
  +
# Cook on hot, greased griddle or frying pan. Turn when firm to brown the other side.
  +
# These can be kept warm in a warm oven or in a covered pan on low heat. Makes seven 4" pancakes.
   
  +
== Note ==
  +
* If there is batter left over, it will keep 1 day in the refrigerator, or it can be made into pancakes, cooled, and wrapped in foil to be frozen for later use. To reheat, leave in foil and place in 450 °F oven for 15 minutes. If using a toaster oven, unwrap them, brush with margarine, and toast as for light toast.
   
 
__NOTOC__
 
__NOTOC__
 
__NOEDITSECTION__
 
__NOEDITSECTION__
[[Category: Recipes]]
 
 
 
   
[[Category: Pancake Recipes]]
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[[Category:Pancake Recipes]]
[[Category: High Protein Recipes]]
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[[Category:Breakfast Recipes]]
[[Category: Breakfast Recipes]]
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[[Category:Vegetarian Main Dish Recipes]]
[[Category: Main Dish Recipes]]
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[[Category:Healthy Breakfasts]]
[[Category: Pancake Mix Recipes]]
 
[[Category: Milk Recipes]]
 
[[Category: Dry Milk Recipes]]
 
[[Category: Oil Recipes]]
 
[[Category: Egg Recipes]]<div id="wikia-credits"><br /><br /><small>From [http://recipes.wikia.com Recipes Wiki], a [http://www.wikia.com Wikia] wiki.</small></div>
 

Latest revision as of 11:33, June 26, 2010

Description

High Protein Pancakes from Recipes for Better Nutrition During Cancer Treatment by the National Cancer Institute, public domain government resource—original source of recipe

These pancakes have double the protein of regular pancakes. Two of them equal one ounce of meat in protein content.

Ingredients


Directions

  1. Measure milk, dry milk, egg, and oil into blender or bowl. Beat until egg is well blended.
  2. Add pancake mix. Stir or blend at low speed until mix is wet but some lumps remain.
  3. Cook on hot, greased griddle or frying pan. Turn when firm to brown the other side.
  4. These can be kept warm in a warm oven or in a covered pan on low heat. Makes seven 4" pancakes.

Note

  • If there is batter left over, it will keep 1 day in the refrigerator, or it can be made into pancakes, cooled, and wrapped in foil to be frozen for later use. To reheat, leave in foil and place in 450 °F oven for 15 minutes. If using a toaster oven, unwrap them, brush with margarine, and toast as for light toast.
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