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Recipe tags: Refrigerator, Stove Top, Vegetarian

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Breakfasts

Make Ahead Pancake or Waffle Batter for a Crowd

Recipe submitted by DaVita dietitian Mary from Kansas.

Portions: 20

Serving size: one 4" pancake or half of a 4" x 4" waffle

Ingredients

• 4-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 4 cups nondairy creamer
• 1/2 cup margarine or butter
• 6 eggs, beaten

Preparation

1. Lightly spoon flour into measuring cup and level off.
2. In a large bowl, combine flour, sugar, salt and yeast.
3. In a medium saucepan, heat nondairy creamer and margarine until warmed to 120-140°F.
4. Add warm liquid and eggs to flour mixture and beat with a mixer at medium speed until smooth.
5. Cover and refrigerate at least 1 hour or up to 4 days, adding 2 tablespoons sugar after the second day.
6. For pancakes, lightly grease a griddle or skillet, heat and pour 1/4 cup batter for each pancake. Turn pancakes when edges look dry and bubbles begin to break on the surface.
7. For waffles, bake 1/2 cup batter in a hot waffle iron until steaming stops.

Nutrients per serving

• Calories: 230
• Protein:  4 g
• Carbohydrate:  31 g
• Fat:  10 g
• Cholesterol:  42 mg
• Sodium:  135 mg
• Potassium:  74 mg
• Phosphorus:  76 mg
• Calcium:  13 mg
• Fiber:  0.8 g

Renal and Renal Diabetic Food Choices

• 2 starch
• 2 fat

Carbohydrate Choices

• 2

Helpful Hints

• The yeast in this recipe replaces baking powder, a high phosphorus, high sodium ingredient.

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Barbara J. says:

These pancakes are absolutely wonderful. My father is on dialysis, and my husband and I treat my parents to these pancakes every year for Christmas morning breakfast. You definitely have to cut the recipe down when you don't have a crowd! Well done!

Reviewed: Feb. 17, 2009, 7:43 PM  -  Inappropriate review?   

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