From scratch Pancakes

2 eggs
2 cups flour
1 1/2 cups milk
1 Tbsp Splenda Blend OR 2 Tbsp sugar
4 Tbsp vegetable Oil
6 tsp baking powder
1/2 tsp salt

Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1-2 Tbsp milk. Heat griddle or skillet over medium heat or to 375 F. Grease griddle with non-stick cooking spray. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancake until puffed and dry around edges. Flip and cook other side until golden brown.

Serving Size: 18 pancakes using 1/4 cup measuring cup

Number of Servings: 18

Recipe submitted by SparkPeople user DRAGONFLEYES.