Charlene's Recipe

Fluffy Pancakes

Category: Breakfast

Serves 5
Ready in 20 minutes

1 cup fat free milk
2 Tbsp Pure Wesson Canola Oil
1 tsp lemon juice
1 1/4 cups All-Purpose Unbleached Flour with Ultragrain or Ultragrain® White Whole Wheat Flour
1 Tbsp granulated sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 cup Egg Beaters Original
No-Stick Cooking Spray

Pour milk into small bowl and whisk in oil and lemon juice; set aside. Place flour, sugar, baking powder, salt and baking soda in medium bowl; blend well. Form a well in center of dry ingredients; set aside.
Add Egg Beaters to milk mixture; whisk together. Pour mixture into the center of dry ingredients. Gently whisk together just until combined; a few lumps will remain. Do not over mix.
Spray large nonstick griddle or skillet with cooking spray. Heat griddle over medium heat until hot. Pour four 1/4 cupfuls of batter separately onto griddle.
Cook about 1-1/2 to 2 minutes or until large bubbles form on top and bottom is golden brown. Turn with wide spatula; cook 1 minute more or until second side is golden brown. Keep warm. Repeat until all batter is used. Sprinkle with confectioners' sugar or serve with pancake syrup, if desired.