Homemade Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
8 Cups all-purpose white flour8 Tbsp sugar8 tsp baking powder4 tsp salt8 tsp vanilla extract8 Cups 2% milk (Reserve one cup until you are sure you need it.)8 Tbsp canola oil4 large eggs
Using a whisk, combine all ingredients together, reserving one cup of the milk. Batter should be smooth, and the same thickness as cake batter. If batter is too thick, add small amounts of the reserved milk until you get the right consistency.
Pour batter by 1/4 cup measures onto hot, ungreased non-stick griddle. Bake until edges are dry and bubbles start to form on the top. Flip and bake until bottom is golden. (Bottom will be spotty, not one solid color like the top. This is normal.)
Makes about 20 2-cake servings. Freeze extra portions immediately, then microwave when you need a quick and easy, pre-measured breakfast.
Number of Servings: 20
Recipe submitted by SparkPeople user HONEYBEEMEL.
Pour batter by 1/4 cup measures onto hot, ungreased non-stick griddle. Bake until edges are dry and bubbles start to form on the top. Flip and bake until bottom is golden. (Bottom will be spotty, not one solid color like the top. This is normal.)
Makes about 20 2-cake servings. Freeze extra portions immediately, then microwave when you need a quick and easy, pre-measured breakfast.
Number of Servings: 20
Recipe submitted by SparkPeople user HONEYBEEMEL.
Nutritional Info Amount Per Serving
- Calories: 320.5
- Total Fat: 9.0 g
- Cholesterol: 50.3 mg
- Sodium: 713.9 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 1.4 g
- Protein: 9.6 g
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