Traditional Pancakes

Submitted by Waffles from scratch
Submitted by Waffles from scratch
Makes twelve 3-inch pancakes


No servings information available


1¼ cup unbleached, all-purpose flour 1tablespoon baking powder 1tablespoon granulated sugar ½ teaspoon salt 2large eggs ½ cup reduced-fat milk 1teaspoon pure vanilla extract 3tablespoons unsalted butter, melted and brought to room temperature ½ cup lowfat plain yogurt

Nutritional information

Nutritional information per pancake:Calories 102 (36% from fat) • carb. 13g • pro. 3g • fat 4g • sat. fat 2g • chol. 44mg • sod. 243mg • calc. 107mg • fiber 0g


1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 350ºF. 2.Combine flour, baking powder, sugar and salt in a medium mixing bowl. 3.Beat eggs into milk with a whisk or spoon, pour in butter and yogurt, and stir to combine. Make a hole in the center of the flour mixture; pour the liquid in, stirring gently until the batter has just come together (it will have some lumps). Do not over-beat or the pancakes will be tough. 4.For each pancake, pour a scant ¼-cup batter into Skillet (you will get 6 pancakes per batch). Cook 3 minutes or until bubbles have formed on tops, and bottoms are lightly browned. Turn pancakes and cook other sides until done, about 1½ or 2 minutes more. Repeat with remaining batter. Variations Blueberry pancakes: toss 1 cup berries with 1 tablespoon flour from recipe. Stir in gently after blending batter. Pecan pancakes: add ½ to ²∕³-cup chopped, toasted pecans to batter.