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Ingredients
- 1/2 c. lowfat milk
- 2 T dry lowfat milk
- 1 egg (2 for a thinner crepe-type)
- 2 teaspoon oil
- 1/2 - 3/4 c. pancake mix
Directions
- Measure lowfat milk, dry lowfat milk, egg and oil into blender or possibly bowl. Beat till egg is well blended. Add in pancake mix. Stir or possibly blend at low speed till mix is wet but some lumps remain. Cook on hot greased griddle or possibly fry pan, turning when hard to brown the other side. These can be kept warm in a warm oven, or possibly in a covered pan on low heat. Makes seven 4 inch pancakes.Note: If there is batter leftover, it will keep one day in the refrigerator, or possibly it can be made into pancakes, cooled and wrapped in foil to be frzn for later use. To reheat, leave in foil and place in 450 degree oven for 15 min. If using a toaster oven, unwrap them, brush with butter and toast as for light toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 2 servings | |
| Calories 359 | |
| Calories from Fat 66 | 18% |
| Total Fat 7.39g | 9% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 96mg | 32% |
| Sodium 120mg | 5% |
| Potassium 135mg | 4% |
| Total Carbs 71.98g | 19% |
| Dietary Fiber 0.0g | 0% |
| Sugars 44.93g | 30% |
| Protein 4.99g | 8% |
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