Fluffy Pancakes
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Ingredients
3/4 cup all-purpose flour
1/4 cup cornstarch
2 tbsp wheat or oat bran or wheat germ
1 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 egg
1 cup sour 2% milk* or buttermilk
2 tbsp vegetable oil
1/2 tsp vanilla
cooking spray
fresh berries or fruit (optional)
syrup (optional)
* To sour milk, measure 1 tbsp (15 mL) vinegar into measuring cup; add milk to 1 cup (250 mL).
Nutritional Facts
Amount Per Serving
120 Calories
Protein
4g
Fat
5g
Carbohydrate
14g
Directions
Mix together flour, cornstarch, bran (if using), sugar, baking powder, baking soda and salt in large bowl. Whisk together eggs, milk, oil and vanilla in small bowl. Stir egg mixture into dry ingredients just until combined. Spray large non stick skillet with cooking spray. Place over medium high heat. Spoon about 1/4 cup (50 mL) batter per pancake into pan, spreading batter slightly. Cook until bubbles appear on surface; about 2 minutes. Turn and cook until lightly browned on second side; about 1 minute. Serve immediately or keep warm until serving time. Continue with remaining batter. Top with fresh berries or fruit, and syrup if desired.
Tip: For a quick breakfast, prepare pancakes in advance, freeze and reheat in the microwave.