Fluffy Pancakes
Minutes Prep Time: 5
Minutes Total Time: 20
Servings: 5
Difficulty: easy
Minutes Prep Time: 5
Minutes Total Time: 20
Servings: 5
Difficulty: easy
1 cup fat free milk
2 tablespoons canola oil
1 teaspoon lemon juice
125 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
PAM® Original No-Stick Cooking Spray
Mrs. Butter-Worth’s® Lite Syrup
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 594 mg | 59% |
Carbohydrate | 2417 g | 806% |
Cholesterol | 38 mg | 13% |
Total Fat | 38 g | 57% |
Iron | 145 mg | 807% |
Calories | 11568 kcal | 578% |
Sodium | 595 mg | 25% |
Protein | 326 g | 651% |
Saturated Fat | 6 g | 28% |
Sugars | 33 g | 3% |
Vitamin C | 1% |
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 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.
Fluffy Pancakes