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MainRecipesBreakfast | Cinnamon & Walnut Pancakes

   Cinnamon & Walnut Pancakes submitted by Karen Johnson
This is adapted from my favorite waffles at Mike's City Diner in Boston, Mass. The pancake base comes from Betty Crocker. Wonderful holiday flavor.

1. Beat egg in medium bowl until fluffy. Beat in remaining ingredients, except margarine, until smooth. For thinner pancakes add more milk.

2. Heat griddle or skillet on medium or to 375 degrees. Grease pan.

3. For each pancake, pour slightly less than 1/4 cup batter onto pan. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

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v 1 large egg
v 1 cup all-purpose flour or whole wheat flour
v 3/4 cup milk (I substitute soy milk)
v 1 T white or brown sugar
v 2 T vegetable oil
v 3 t baking powder
v 1/4 t salt
v 1 t cinnamon
v 1/2 cup nuts (walnuts, pecans, etc.)
v Margarine or shortening for the griddle/skillet

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