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In her Everett, Ontario kitchen, Nancy Horsburgh blends buttermilk with cornmeal and two kinds of flour to make these filling pancakes that are sure to wake up your family and keep 'em going until lunch. The oats give these golden hotcakes a bit of crunch.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 2 hotcakes (calculated without toppings) equals 222 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 372 mg sodium, 34 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Hearty Hotcakes in Quick Cooking December 2000, p36
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Reviewed on Jan. 02, 2010 by Joyful Cooking
These hotcakes are a family favorite. The butter makes them crisp and the oatmeal adds texture.
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