Friday, January 20, 2012

Faster, Less Ingredients Pancakes

1 egg
1 c. low fat milk
1/2 tsp. vanilla extract
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
Beat egg, milk and vanilla together. Combine remaining ingredients and stir into the batter, just until somewhat smooth, but slightly lumpy. Don't over mix.
To make pancakes; pour a little batter onto a hot griddle. Leave at least 2" of space between pancakes. Allow them to cook until the tops of pancakes are bubbled, then turn with spatula. Cook just until the underside is lightly browned.

Makes 10 (4") pancakes. Recipe may be doubled. Unused batter may be stored in the refrigerator. Thin with a little cold water if batter becomes too thick.
Found this while Googling...I really just didn't have the energy to make the flax oatmeal pancakes, and these were very quick...I found them HERE.  I really love that they don't have any sugar, because, let's face it, most toppings we use, certainly have enough in their own right!  Plus, their flavor, I think, enhances the flavor of the toppings!

* If you decide that you NEED your pancakes sweeter, add a TBSP of brown sugar and/or a couple of good shakes of cinnamon!

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