Oven Pancakes
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
vegetable oil
or butter, melted |
|
| 1 | cup |
pancake mix
plus one tablespoon |
* |
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
vegetable oil
or butter, melted |
|
| 237 | ml |
pancake mix
plus one tablespoon |
* |
| 15 | ml |
butter
or margarine |
|
Directions
- Preheat oven to 450℉ (230℃). With a wire whisk or fork, beat buttermilk, egg, and oil until well blended.
Add pancake mix; beat until smooth.
Or use food processor fitted with the steel blade: Put all ingredients in work bowl and pulse four or five times, just to combine ingredients.
Do not overprocess.
Use the butter to generously grease 2 baking sheets. Place briefly in preheated oven, watching to make sure butter doesn't burn.
Remove pans from oven. Ladle batter onto hot baking sheets.
Bake until browned (9 to 12 minutes).
You do not need to turn the pancakes.
