Fluffy Pancakes
These pancakes taste like they are made with buttermilk and are light and fluffy with minimal fat
Hands On: 5 minutes
Total: 20 minutes
Makes: 5 servings (2 pancakes each) |
Ingredients
| 1 |
cup fat free milk |
2 |
tablespoons Pure Wesson® Canola Oil |
1 |
teaspoon lemon juice |
1-1/4 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® 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 |
|
Directions
- 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. Sprinkle with confectioners’ sugar or serve with pancake syrup, if desired.
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Cook's Tips
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. |
Provided by ConAgra Mills
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