Our house is often filled with our kids' friends, and they always seem to be hungry. There are seldom any leftovers when I make these pancakes.—Ernest Foster, Climax, New York
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice. Yield: 8 pancakes.
Originally published as Easy Light Pancakes in Taste of Home August/September 1993, p47
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