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    You are in: Home / Recipes / Whole Wheat Griddle Cakes Recipe
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    Whole Wheat Griddle Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    MilanzMom's Note:

    These are great. I also add blueberries (about a handful of fresh or 1/2 cup of frozen) for an even better griddle cake! [From my local newspaper.]

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the flours, baking powder and salt in a bowl.
    2. 2
      Lightly beat the milk, egg, oil and honey together.
    3. 3
      Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
    4. 4
      Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
    5. 5
      Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes.
    6. 6
      When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
    7. 7
      Keep warm in the oven.

    Ratings & Reviews:

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    Nutritional Facts for Whole Wheat Griddle Cakes

    Serving Size: 1 (80 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 165.5
     
    Calories from Fat 37
    22%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 42.9 mg
    14%
    Sodium 412.3 mg
    17%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.0 g
    28%
    Protein 5.5 g
    11%

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