Why settle for pancakes out of the box when these plump and fresh flapjacks are just as fast? They're just begging for you to dig in–I guarantee you'll have a hard time holding the family off!
Oxmoor House MARCH 1998
1. Combine flour and sugar in a large bowl; make a well in center of mixture.
2. Combine egg and remaining 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
3. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve pancakes with warm maple syrup and bacon, if desired.
You can substitute 1/4 cup egg substitute, skim milk, and light cream cheese. Batter will be thinner and will cook faster.
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