Breakfast Pancakes Recipe Recipe

Name: Breakfast Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. nonfat dry lowfat milk; 1 3/4 c. water; 2 tbsp. vinegar; 2 Large eggs; 1/4 c. vegetable oil; 2 c. flour; 2 tbsp. sugar; 2 teaspoon baking pwdr; 1 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

1
Combine dry lowfat milk and water in 4 c. measure; mix till smooth.
2
Pour in vinegar; mix well.
3
Let stand 5 min to sour.
4
Beat Large eggs in large bowl; stir in soured lowfat milk and oil.
5
Add in flour, sugar, baking pwdr, baking soda and salt; beat till large lumps disappear.
6
Heat griddle or possibly large skillet to approximately 375 degrees.
7
Grease lightly with oil.
8
Pour about 1/4 c. batter for each pancake.
9
Cook till bubbles form and edges start to dry.

690

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. nonfat dry lowfat milk, 1 3/4 c. water, 2 tbsp. vinegar, 2 Large eggs, and more.

Yes, Breakfast Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Pancakes Recipe

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