Sunrise Whole Wheat Griddle Cakes

• 1 12-ounce can apricot nectar
• 4 teaspoons cornstarch
• 2 tablespoons honey
• 1 tablespoon margarine or butter
• 1/4 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 2 eggs beaten
• 2 cups milk
• 3 tablespoons cooking oil
• 1/2 cup chopped pecans

1. In a small saucepan stir together apricot nectar and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in honey, margarine or butter, lemon peel, and lemon juice. Stir until margarine melts. Keep warm. 2. In a large mixing bowl combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt. 3. In another mixing bowl combine eggs, milk, and oil. Add all at once to dry ingredients, stirring with a fork until completely moistened. Stir in pecans. 4. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, making about 18 pancakes. If necessary, spread batter to a 4-inch circle. Cook until pancakes are golden brown, turning to cook other sides when pancakes have bubbly surfaces and slightly dry edges. Serve with sauce. Makes 18 pancakes (6 to 8 servings).

Total Fat (g) 19

Saturated Fat (g) 4

Cholesterol (mg) 77

Sodium (mg) 482

Carbohydrate (g) 66

Fiber (g) 6

Protein (g) 13

Vitamin A (DV%) 17

Vitamin C (DV%) 4

Calcium (DV%) 25

Iron (DV%) 18

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