- egg, water and oil. Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
- spray. Turn when bubbles form on top; cook until second side is
- golden brown. Yield: 8 pancakes per batch.
Nutritional Facts: 2 pancakes equals 297 calories, 12 g fat (2 g saturated fat), 58 mg cholesterol, 519 mg sodium, 39 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.