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Add a photoThis recipe also works well with whole wheat flour. Minced fruit, nuts or possibly chocolate chips can be added to batter before cooking for a unique treat.
Servings: 4
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Ingredients
- 1 c. all-purpose flour
- 1 tsp. sugar
- 1 tsp. cinnamon
- 2 tsp. baking pwdr
- 1 c. whole lowfat milk
- 1 Tbsp. vegetable oil
- 1 Tbsp. water
- 1 tsp. vanilla extract
- 2 Tbsp. butter
Directions
- Combine dry ingredients and mix slightly.
- Add in lowfat milk, oil, water, and vanilla. Whisk together till just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few min.
- Heat a large skillet over medium-high heat till warm. While pan is heating, add in butter. As soon as the butter is melted, add in melted butter to pancake batter.
- Return pan to stove and stir butter into batter.
- When pan is warm, with a measuring cup or ladle, pour 1/4 c. of batter into the skillet for each pancake.
- Cook till bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 101 | 42% |
| Total Fat 11.46g | 14% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.09g | |
| Cholesterol 21mg | 7% |
| Sodium 696mg | 29% |
| Potassium 127mg | 4% |
| Total Carbs 28.31g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.49g | 3% |
| Protein 5.28g | 8% |
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