June 30, 2016
These hearty pancakes are an excellent source of protein, dietary fiber, vitamin D, choline and calcium. Serve with vanilla yogurt, pecan halves and a sprinkle of cinnamon.
- Yields: 4 servings
Always preheat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
Batter will spread. Leave enough room between pancakes to allow for spreading.
For light pancakes, cook on first side until bubbles form on surface, then turn before bubbles break.