These flavourful pancakes are great with the usual toppings, but you can also freeze some to make Toaster Pancake Sandwiches.
- Portion size 24 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
In large bowl, stir together all-purpose and whole wheat flours, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk, vegetable oil and vanilla; pour over dry ingredients and stir just until moistened.
Heat large nonstick skillet or griddle over medium-high heat. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bubbles break on top but do not fill in and bottoms are golden, 1-1/2 to 2 minutes. Turn and cook until golden on bottom, 1 minute. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks.)
Nutritional facts <b>Per pancake:</b> about
- Sodium 229 mg
- Protein 3 g
- Calories 98.0
- Total fat 3 g
- Cholesterol 18 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 2.0
