Recipe: Favorite Pancakes with Toasted Walnut Butter (White Lily Flour recipe)

FAVORITE PANCAKES

1 1/4 cups White Lily Self-Rising Soft Wheat Flour
2 tablespoons sugar
1 cup milk
1 egg, beaten
1 tablespoon vegetable oil
FOR SERVING:
Toasted Walnut Butter (recipe follows)
Maple-flavored syrup (for topping)

Preheat lightly greased griddle.

In mixing bowl, Combine flour and sugar; set aside.

Combine milk, egg and oil; add all at once to flour mixture, stirring just until blended (batter will be slightly lumpy).

Pour approximately 1/4 cup batter for each pancake onto hot griddle. Cook until browned on both sides, turning to cook second side when surface bubbles and edges are slightly dry.

Serve with Toasted Walnut Butter and syrup.

TOASTED WALNUT BUTTER
Makes about 1 1/2 cups

1 cup butter or margarine, softened
1/2 cup finely chopped toasted walnuts
2 tablespoons confectioners' sugar
1/4 teaspoons maple flavoring
1/4 teaspoon vanilla

In small bowl, combine all ingredients; blend well.

Makes eight 4-inch pancakes
Source: White Lily Flour