Pancakes
1
egg
1
tablespoon vegetable oil
3/4 cup reduced fat milk
3/4 cup pancake mix
Put ingredients into 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" 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. 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:
• Jellies, jams or cooked fruits, fresh or canned
• Cheeses: shredded, sliced, cottage or cream
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