1 : tb Olive oil
2 : ts Honey mustard
2 : 1/ ts Lemon juice
2 : ts Red wine vinegar
2 : ts Capers -- rinsed and
Drained : Drained
Salt : Salt and freshly ground
Pepper : Pepper
4 : lg Eggs -- room temperature
6 : oz Mesclun or mixed salad
Greens : Greens
4 : sl Seven-grain bread
3/4 : c Alfalfa sprouts
2 : c Rice
4 : -(up to)
6 : c Water
4 : Eggs
Oyster : Oyster sauce
0: *NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used regular buttermilk In a med mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda
1: Sprinkle the polenta over the other dry ingredients and toss until evenly mixed
2: In a separate bowl, beat the egg and egg beaters lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly
3: Add the wet ingredients to the dry ingredients and mix until just blended - the batter will be a little lumpy
4: Gently fold in the blueberries until they are evenly distributed in the batter
5: Heat a large skillet or a griddle until it is so hot that droplets of water dance across the surface, then brush it with vegetable oil or spray with nonstick spray
6: Using a 1/4 C measure or a 2 oz ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown
7: Flip to th eother side and cook for another minute or so, until the bottom is browned
8: Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes
9: NOTES : Cal 180
10: 1 Total Fat 5
11: 8g Sat Fat 3
12: 2g Carb 27
13: 1g Fib 1
14: 5g Pro 5
15: 3g Sod 394mg CFF 28
16: 7% Recipe by: Polenta, Brigit Legere Binns Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie
17: com> on May 09, 1998