A recipe for diabetics
Mix and sift dry ingredients; beat egg, add milk, and pour slowly on the first mixture. Beat thoroughly and add melted butter. Spray griddle with Pam, drop by spoonfuls on a hot griddle. When pancakes are puffed and full of bubbles, turn and cook on other side. Serve with sugarless pancake syrup or sauce.
YIELD: 7 large or 14 small pancakes
FOOD GROUPS: 1 large or 2 small pancakes equal 1 bread group and 1 fat group.
NOTE: 1/2 cup of cornmeal may be substituted for 1/2 cup flour.Print This Recipe