Pancakes
1
egg
1
tablespoon vegetable oil
¾
cup reduced fat milk
¾
cup pancake mix
Put ingredients in mixing cup. Mix on low speed for
3 seconds and high speed for 30 seconds. Turn off and
scrape sides of cup with a spatula, if necessary. Mix
again until well blended. Cook on preheated greased or
nonstick griddle or fry pan. Makes 6 six-inch (or 12
three- inch) pancakes. Serve with syrup, jam, jelly or
stewed fruit.
Nutritional information per serving:
Calories 152 (11% from fat) • carb. 44g • pro. 12g • fat 3g
• chol. 11mg • sod. 151mg • calc. 402mg • fiber 0g
Plain Omelette
4
eggs
2
tablespoons milk
1
tablespoon butter
salt and pepper to taste
(see note below)
Place all ingredients except butter in mixing cup. Mix on
low speed for 3 seconds and high speed for 30 seconds
or until well mixed. Melt butter in a 6-inch omelette pan
on medium-high heat until butter bubbles. Then add egg
mixture and cook, pushing edges back with a spatula as
they set to let the uncooked portion run down to pan’s
surface. When mixture is set, but still moist, spoon on
one of the fillings shown below, fold over, and serve, or
serve plain. Serves 2.
For flavoring and fillings to give variety, try one of these,
or combine them to your taste:
7
