Serves: 8
Total Calories: 204
1. In 1-quart saucepan, combine cornstarch, soy sauce, molasses and vinegar. Add broth, stirring until smooth. Cook over medium heat until mixture starts to boil, stirring constantly. Continue cooking and stirring 2 minutes or until mixture is thickened and clear. Heat on low while preparing pancakes.
2 In medium mixing bowl, combine KELLOGG'S CORN FLAKES cereal, meat, onions, celery and salt. Add eggs and soy sauce. Thoroughly combine.
3. Heat small amount of oil in 12-inch fry pan over medium heat or on grill heated to 350°F. For each pancake, portion 1/4 cupful of mixture onto heated surface. Lightly brown on each side, turning only once. Drain on paper towels. Serve hot with Oriental Sauce.
This Oriental Egg Pancakes recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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