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Fluffy Wheat Bran Pancakes
1 1/4 c HODGSON MILL UNBLEACHED WHITE FLOUR
1/3 c HODGSON MILL UNPROCESSED WHEAT BRAN
2 1/2 tsp baking powder
2 Tbsp. sugar
3/4 tsp salt
1 egg
1 1/4 c milk (can be skim)
2 Tbsp. melted butter, vegetable oil
Heat griddle over low heat.
In a medium size bowl, combine flour, wheat bran, baking powder, sugar and salt. Set aside. In a small bowl, blend egg, milk, and butter, or oil. Slowly pour liquids into dry ingredients and stir until just blended; batter will have lumps.
Turn up heat on griddle and with a large spoon or small plastic measuring cup drop 3 to 4 tablespoons batter on hot griddle for each pancake. Cook until top bubbles and edges are slightly brown. Turn pancakes over and cook until bottom is golden. Keep warm until serving.
Makes 12 pancakes. Each pancake: 89 calories; 1 g. dietary fiber; 14 g. carbohydrates; 3 g. protein; 3 g. fat; less than 1 g. saturated fat; 20 mg. cholesterol; 263 mg. sodium.