Wednesday, July 21, 2010
We have chosen not to buy frozen pancakes anymore and it took me awhile to find a good pancake recipe that I can make ahead and freeze. I finally found one and have been using it for a few months now! The pancakes are yummy and they freeze very well! I usually double the recipe and the kids can eat on those for about two weeks!
Pancakes (Betty Crocker Heart Healthy Cookbook)
1 large egg
1 cup all-purpose or whole wheat flour
(You can also use self-rising flour and just leave out the baking powder and salt. This is what I usually do!)
3/4 cup milk
1 T sugar
2 T vegetable oil (I use canola)
3 t baking powder
1/4 t salt
1. In medium bowl, beat egg with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat to 375 degrees. Grease griddle with oil, if necessary, or use cooking spray.
3. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown.
To make buttermilk pancakes substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda. I do not use the baking powder or soda here when I use self-rising flour.
Add 1/2 cup fresh or frozen berries to batter if desired!!