Whether you serve these pancakes for breakfast, brunch, lunch, or dinner, they’ll soon become a family favorite.

　　

Ingredients

Serves 4; 2 4-inch pancakes per serving

　　1 cup all-purpose flour

　　2 tablespoons sugar

　　2 teaspoons baking powder

　　1/8 teaspoon ground cinnamon

　　3/4 cup plus 2 tablespoons fat-free milk

　　1/4 cup egg substitute or 1 large egg

　　2 teaspoons canola or corn oil

　　1/4 teaspoon vanilla extract

　　

Step 1

Preheat the oven to 200°F.

　　

Step 2

In a medium bowl, stir together the flour, sugar, baking powder, and cinnamon.

　　

Step 3

In a small bowl, whisk together the remaining ingredients. Pour into the flour mixture, gently whisking until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy.

　　

Step 4

Heat a nonstick griddle over medium heat. Test the temperature by sprinkling a few drops of water on the griddle. If the water evaporates quickly, the griddle is ready. Spoon 1/4 cup batter onto the griddle for each pancake, making 4 pancakes (about half the batter will remain). Cook for 2 to 3 minutes, or until the tops are bubbly and the edges are dry. Turn over. Cook for 2 minutes, or until the bottoms are golden brown. Transfer the pancakes to a plate. Put in the oven to keep warm. Repeat with the remaining batter.

　　

Variation: Blueberry Pancakes

Step 5

Add 1/2 cup fresh or frozen blueberries (don’t thaw) to the batter after combining the pancake ingredients.

　　

Cook’s Tip on Blueberries

Step 6

When selecting blueberries, an excellent source of fiber, look for plump, firm berries with a powdery coating. That protective shield preserves moisture and keeps them fresh longer than most other berries. Choose dark blue berries for eating raw; the reddish ones are fine for cooking but are quite tart. Blueberries freeze well. Arrange the unwashed berries in a single layer on a baking sheet so they don’t touch, let them freeze solid, then put them in an airtight plastic freezer bag. Just before use, rinse the frozen berries, but don’t thaw them or they will bleed on your hands and color the food they touch.

　　

Nutrition information

Step 7

(Per serving)

　　

Step 8

Calories: 185

　　

Step 9

Total fat: 2.5g

　　

Step 10

Saturated: 0.0g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 1.0g

　　

Step 13

Monounsaturated: 1.5g

　　

Step 14

Cholesterol: 1mg

　　

Step 15

Sodium: 254mg

　　

Step 16

Carbohydrates: 33g

　　

Step 17

Fiber: 1g

　　

Step 18

Sugars: 9g

　　

Step 19

Protein: 7g

　　

Step 20

Calcium: 198mg

　　

Step 21

Potassium: 139mg

　　

Dietary Exchanges

Step 22

2 starch

　　

Nutrition information: (Blueberry Pancakes)

Step 23

(Per serving)

　　

Step 24

Calories: 196

　　

Step 25

Total fat: 2.5g

　　

Step 26

Saturated: 0.5g

　　

Step 27

Trans: 0.0g

　　

Step 28

Polyunsaturated: 1.0g

　　

Step 29

Monounsaturated: 1.5g

　　

Step 30

Cholesterol: 1mg

　　

Step 31

Sodium: 255mg

　　

Step 32

Carbohydrates: 36g

　　

Step 33

Fiber: 1g

　　

Step 34

Sugars: 11g

　　

Step 35

Protein: 7g

　　

Step 36

Calcium: 199mg

　　

Step 37

Potassium: 153mg

　　

Dietary Exchanges

Step 38

2 1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition