Poppy-seed hot shots

12 Servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
¼ cup Toasted wheat germ
1½ teaspoon Poppy seeds
1½ teaspoon Sugar
½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1 Egg
1 cup Buttermilk
1 tablespoon Unsalted butter; melted

Directions

Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. Mix well.

Whisk the egg with buttermilk and melted butter in another bowl. Pour this wet ove rthe dry flour mixture and stir just until mixed.

Heat a griddle over medium heat. Cook pancakes a few at a time. Makes about 12 2- to 3-inch cakes. Keep cooked cakes warm while cooking the others: 225F oven.

Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B. Less -- a lady with a good memory and an inexhaustible supply of great dishes."

Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998

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