In a large bowl, mix the flour, baking powder, salt and sugar. In a smaller bowl, beat the egg, milk and vanilla.
Don't have a lot of time in the morning? Make this pancake batter the day or night before for a quick breakfast!
Servings and Ingredients
|1 c. Hy-Vee flour|
|1 ½ tsp. Hy-Vee baking powder|
|¼ tsp. Hy-Vee salt|
|2 tsp. Hy-Vee sugar|
|1 Hy-Vee large egg|
|1 c. Hy-Vee skim milk|
|1 tsp. Hy-Vee vanilla|
|Hy-Vee butter and Hy-Vee syrup, optional|
Things To Grab
Stir the wet ingredients into dry ingredients; mix until flour is moistened. Batter will be lumpy.
Drop 1/3 cupful of batter onto a large non-stick skillet or griddle preheated over medium heat. Cook until the edges look dry and large bubbles have formed, about 2 to 3 minutes. Flip and cook for an additional 1 to 2 minutes or until bottom is browned. Serve with butter and syrup, if desired.
Note: Batter can be refrigerated for up to 12 hours. If batter thickens, add additional skim milk to reach desired consistency.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 105mg
- Sodium: 800mg
- Total Carbohydrates: 56g
- Protein: 14g