makes 8-10 cakes
Barbara's StoryI am very picky when it comes to my pancakes. I like them light and not heavy for the morning meal. These pancakes are wonderfully delicious. Slightly sweet and a hint of vanilla makes you think you were touched by an angel. I actually eat these plain, nothing on them at all... but put some eggs and a strip of turkey bacon and roll it up, you have breakfast on the go!
1 1/4 c
1 1/4 c
plus 1 tsp vinegar
heaping of baking powder
powdered sugar for dusting
non-stick cooking spray (butter flavored)
1In a small bowl, pour milk and vinegar and set aside.
Preheat a non-stick electric skillet to Medium High heat.
2In a large bowl, combine flour, baking soda, baking powder, salt, sugar and give a quick whisk to combine. Add egg, vanilla, oil and milk mixture and whisk to combine. Let this sit for 2 minutes or so and give another quick whisk. Spray skillet with non-stick butter spray.
3Using a 1/3 measuring cup as your guide, forming 5 inch circles, pour mixture of 2-4 cakes in the skillet. When edges appear to harden (min or two) and you see bubbles in the cakes, flip pancakes over. They should be golden brown. Cook pancakes on the other side for the same amount of time, a min or two, until golden brown.
Serve warm, with your favorite toppings, dust with powdered sugar or make a breakfast roll up.
4NOTE: If you prefer, you can use 1 1/4 cup buttermilk and omit milk and vinegar.
5Serving size: 5 pancakes
Total Fat 31.5g
Saturated Fat 5.69g
Total Carbohydrate 88.75g
Dietary Fiber 2.5g