Cooking Instructions

• Heat griddle over medium-high heat (375°F electric griddle); lightly spray with vegetable oil cooking spray or oil lightly.
• Combine dry ingredients.
• Add combined milk, oil and egg white; mix well.
• Pour scant 1/4 cup batter for each pancake onto prepared griddle.
• Turn pancakes when tops are covered with bubbles and edges look cooked.
• Turn only once.
• Serve with Pearl Milling Company™ Lite or Butter Lite syrup or low-fat yogurt and fresh fruit, if desired.
• Batter will thicken upon standing.
• For best results, cook pancakes immediately after mixing.

Serving Tips:

Fruit Pancakes:  Fold in 1 cup chopped fruit just before cooking.

Cook Note:

To keep pancakes warm:  Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes.

To freeze pancakes:  Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze.

To reheat frozen pancakes:  Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.