* Exported from MasterCook *
Carrot_Pancakes
Recipe By :Parents Magazine
Serving Size : 18 Preparation Time :0:00
Categories : Lowfat, Low Calorie Savory new recipe
Regular Savory
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
4 ounces strained carrots (baby food) -- 1 jar
3/4 cup lowfat milk
2 tsp. brown sugar
1 egg
1. In medium bowl, using wire whisk, stir together flour, baking powder, and salt. In small bowl combine carrots, milk, sugar, and egg. Pour wet ingredients into flour mixture; stir with rubber spatula just until blended.
2. Drop batter (about 2 Tbs. per pancake) onto a hot greased skillet or griddle. As bubbles appear around edges of pancakes, flip them to cook the other side. If batter gets too thick, add a little water.
Description:
"Top these pancakes with a smear of cream cheese and a sprinkling of
shredded carrot. Kids love the creamy, crunchy texture."
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Per Serving (excluding unknown items): 36 Calories; trace Fat (10.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : Yield: 18 three-inch carrot pancakes.
To freeze: Cool pancakes on wire rack. Wrap pancakes and freeze up to 3 months.
To serve, thaw at room temperature for a few minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0