Serves: 8
Total Calories: 203
1. Heat griddle or large skillet over medium-high heat (375°F.) until hot. In large bowl, beat eggs. Stir in buttermilk and oil. Add all remaining ingredients stir just until large lumps disappear. (For thicker pancakes, thicken batter with additional flour for thinner pancakes, thin batter with additional buttermilk.)
2. Lightly grease heated griddle. A few drops of water sprinkled on griddle will sizzle and bounce when heat is just right. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 2 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes cook until golden brown.
TIPS: * To prepare pancakes using regular milk, decrease milk to 1 3/4 cups, increase baking powder to 4 teaspoons and omit baking soda.
** Self-rising flour can be substituted for all-purpose. Omit baking powder decrease baking soda to 1/2 teaspoon and salt to 1/4 teaspoon.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 490 mg 20% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 1 g 3% * Sugars: 6 g * Protein: 6 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 2 Starch, 1 Fat or 2 Carbohydrate, 1 Fat
See Cook's Note: Pancake Tips
Variations
Apple Pancakes: Add 1/2 cup shredded peeled apple and 1/2 teaspoon cinnamon. Blueberry Pancakes: Add 1 cup fresh or frozen blueberries, thawed and well drained.
Cheese Pancakes: Add 1/2 cup shredded cheese.
Nut Pancakes: Add 1/2 cup chopped nuts.
Whole Wheat Pancakes: Use 1 cup all-purpose flour and 3/4 cup whole wheat flour
This Pancakes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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