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Steps
1
Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2
Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes.
3
Cook until edges are dry. Turn; cook until golden.
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Leftovers? Stack cooled pancakes between sheets of waxed paper. Wrap in aluminum foil and freeze. To reheat, unwrap pancakes and removed waxed paper. Heat on ungreased cookie sheet in 400°F oven 5 to 7 minutes or until hot, or microwave uncovered on high until hot.
To make them extra-special, stir 1/2 cup miniature chocolate chips or 3/4 cup fresh or frozen (thawed and drained) blueberries into batter.
These mini-cakes are just as good a second time around. Refrigerate or freeze leftovers and reheat by wrapping in foil and warming for about 10 minutes in a 300ºF oven.
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Nutrition Facts
Serving Size:1 Pancake
Calories
30
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
10 mg
Sodium
100 mg
Potassium
20 mg
Total Carbohydrate
4 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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