- Prep20 MIN
- Total20 MIN
1 1/4cups milk
2tablespoons vegetable oil
2cups all-purpose flour
3teaspoons baking powder
1 Brush nonstick griddle or skillet with vegetable oil, or spray with cooking spray before heating. Heat griddle or skillet over medium-high heat (350°F).
2 In large bowl, beat milk, eggs and oil with whisk until well blended. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy).
3 Pour batter by 1/4 cupfuls onto hot griddle. Cook 1 to 2 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown. Serve warm.
- Top these fluffy pancakes with fresh fruit, your favorite flavor preserves or syrup.
- Leftovers? Stack cooled pancakes between sheets of waxed paper or cooking parchment paper. Wrap in foil, and freeze. To reheat, unwrap pancakes, and remove waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot.
Serving Size: 1 Serving
Calories260Calories from Fat70Total Fat8g12%Saturated Fat2g10% Trans Fat0g Cholesterol65mg22% Sodium390mg16% Potassium135mg4% Total Carbohydrate39g13%Dietary Fiber1g5% Sugars7g Protein8g
% Daily Value*:
Vitamin A4%Vitamin C0%Calcium20%Iron15%
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.