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Oatmeal Pancakes with Maple-Cranberry Syrup

Serves: 6
Total Calories: 222

Ingredients

Maple-Cranberry Syrup (below)
1/2 cup quick-cooking or old-fashion oats
1/4 cup all-purpose flour
1/4 cup whole wheat flour
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
Maple-Cranberry Syrup
1/2 cup maple syrup
1/4 cup whole cranberry sauce

Directions:

1. Make Maple-Cranberry syrup keep warm. Beat remaining ingedients in medium bowl with hand beater or wire whisk just until smoth. (For thinner pancakes, sitr in additional 2 to4 tablespoons milk.)
2. Spray griddle or 10-inch nonstick skillet with cooking sprat heat griddle to 375° or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn cook other sides until golden brown. Serve with syrup.

Maple-Cranberry Syrup
Heat ingredients in 1-quart saucepan over medium heat, stirring occastionally, until cranberry sauce is melted.

1 SERVING: Calories 250 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 400mg Carbohydrate 41g (Dietary Fiber 2g) Protein 5g *
%Daily Value: Vitamin A 2% Vitamin C0% Calcium 12% Iron 6% * exchanges: 2 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 1 1/2 Fat * Carbohydrate Choices: 3

Together Time

Make happy fruit faves for desser. On dessert plates, arrange blueberries and peach and plum slices to make eyes, nose, mouth and ears. Kids will gobble itup!

Nutritional Facts:

Serves: 6
Total Calories: 222
Calories from Fat: 53

This Oatmeal Pancakes with Maple-Cranberry Syrup recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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