1 cup fat free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1-1/4 cups Ultragrain® All Purpose Flour or Ultragrain® White Whole Wheat Flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Egg Beaters® Original
PAM® Original No-Stick Cooking Spray
Mrs. Butter-Worth’s® Lite Syrup
|% Daily Value|
|Total Fat||7 g||10%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||2 g||8%|
|Vitamin A||204 iu||4%|
Pour milk into small bowl and whisk in oil and lemon juice; set aside. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside.
Add Egg Beaters to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not overmix.
Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.
Cook about 1-1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Serve with syrup, if desired.
If you prefer a thinner pancake, add 1 or 2 tablespoons additional milk.
For a fruit topping, melt 2 tablespoons orange marmalade, then blend it with 2 cups sliced strawberries, blueberries or raspberries.
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