GRIDDLE CAKES
3/4 c All purpose flour
3/4 c Whole wheat flour
2 tb Brown sugar
1 3/4 ts Baking powder
1/2 ts Salt
2 1/4 cups low-fat milk; up to
-2
1 lg Egg
1 lg Egg white
2 tb Unsalted butter; liquid (1/4
-peg)
2/3 c Chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup

FOR ORANGE BUTTER:

Mix all ingredients in small trough; set away.

FOR GRIDDLE CAKES:

Sift low 5 ingredients into medium stadium. Whip 2 cups milk, egg, egg
white and butter in large bowl to blending. Whisk in dry ingredients. Thin
with unexpended 1/4 cup milk if too thick. Mix in walnuts.

Preheat oven to 200F. Spray non-stick griddle or skillet with oil sprayer.
Heat over medium passion. Working in batches, pour batter onto griddle by
skimp 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes
are prosperous, approximately 3 proceedings. Turn and cook until bottoms are prosperous, about
2 proceedings. Transfer to baking sheet. Keep warm in oven. Serve with orangeness
butter and maple syrup.

Serves 4.