Portions:
20

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

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian

Ingredients

  • 4-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package active dry yeast
  • 4 cups 1% low-fat milk
  • 1/2 cup butter
  • 6 large 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 milk and butter 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.

Helpful hints

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

Nutrients per serving

Calories 199

Protein 7 g

Carbohydrates 27 g

Fat 7 g

Cholesterol 70 mg

Sodium 138 mg

Potassium 129 mg

Phosphorus 110 mg

Calcium 75 mg

Fiber 0.9 g

Renal and renal diabetic food choices

  • 1/2 meat
  • 1-1/2 starch
  • 1 fat

Carbohydrate choices

2

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