Pancakes (Prodigy)
Pancakes (Prodigy) recipe
Yield
3 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking powder
scant |
|
| 1 | each |
eggs
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
| 5/8 | cups |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 23 | ml |
sugar
|
|
| 5 | ml |
baking powder
scant |
|
| 1 | each |
eggs
|
|
| 23 | ml |
vegetable oil
|
|
| 148 | ml |
milk, skim
|
Directions
Sift the dry ingredients together into a bowl.
Combine the egg, oil and milk together in another bowl, then stir them into the dry ingredients until batter is just smooth.
Lightly grease a large skillet or griddle.
When hot, ladle the batter onto the griddle.
Usually, 3 pancakes fit in a large skillet.
Adjust heat to medium-high.
When bubbles appear on the surface of the pancake, usually after 2 to 3 minutes, lift with a spatula to see that the underside is browned.
Turn and cook the second side until browned, about 1½ to 2 minutes.
Serve with fresh fruits and maple syrup if desired.
