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Ingredients
Directions
- Let the griddle preheat while you prepare the batter; if the griddle has a thermostat, set it for 400 degrees. Grease the griddle very lightly with vegetable oil. Sift the dry ingredients together in a large bowl.In a separate bowl, beat the large eggs, oil, and lowfat milk till well blended. Add in the liquids to the dry ingredients, stirring lightly, with a wire whisk or possibly a fork till the batter is creamy. It will still have some small lumps.
- Spoon the batter onto the hot griddle. Turn the pancakes when their edges look dry and bubbles cover the top. Flip only once; more will give them a tough texture.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 904g | |
| Calories 1529 | |
| Calories from Fat 230 | 15% |
| Total Fat 25.98g | 32% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.23g | |
| Cholesterol 441mg | 147% |
| Sodium 2875mg | 120% |
| Potassium 1133mg | 32% |
| Total Carbs 265.88g | 71% |
| Dietary Fiber 6.8g | 23% |
| Sugars 76.76g | 51% |
| Protein 54.67g | 87% |
