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Prep Time15min
Total15min
Servings9
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Ingredients
1
egg
1
cup Gold Medal™ all-purpose flour or whole wheat flour
1
tablespoon sugar
3
teaspoons baking powder
1/4
teaspoon salt
3/4
cup milk
2
tablespoons vegetable oil or melted butter
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Steps
1
In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2
Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
3
For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
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Substitute 1 cup buttermilk for the 3/4 cup milk. Decrease baking powder to 1 teaspoon. Add 1/2 teaspoon baking soda.
Make pancakes with whole wheat flour. Top each serving with 1/4 cup strawberry yogurt arid 1/2 cup sliced fresh strawberries.
Substitute orange juice for the milk. Stir in 1/4 cup dried cranberries and 1/4 cup chopped dried apples after mixing ingredients in Step 1.
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Nutrition Facts
Serving Size:1 Pancake
Calories from Fat
45
Trans Fat
0g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Exchanges:
Free
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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