I have a small family of 3. Most of the commercial pancake mixes have recipes that serve 4-6, which leaves a lot of leftovers and a lot of opportunities to overindulge on those delicious morning treats. In a continuing effort to reduce my calorie intake while still keeping flavor and satisfaction, I worked on this small pancake recipe for holiday and weekend mornings when the family wants a little something extra.
Tools:
- Small Stainless Mixing Bowl, or bowl with a pour spout
- Whisk
- Large Adjustable Measuring Spoon
- Measure-All(R) Cup
- Griddle or large skillet
Ingredients:
- 1 Cup Jenn’s Kitchen Blog Pancake Mix or other commercial pancake mix.
- 1 1/2 TBSP Sugar
- 1 tsp Baking Powder
- 1/2 cup Milk
- 1 TBSP Vegetable Oil
- 1 Large Egg
- 1/2 tsp Vanilla Extract
Instructions:
- Whisk together the Pancake Mix, Sugar, & Baking Powder.
- Add Egg, Milk, Oil, & Vanilla and whisk until just blended. It does not have to be completely smooth.
- Pour 1/4 servings on a Hot Griddle with a 1/2 TBSP butter melted, set on medium heat and cook until edges are firm.
- Flip only once and cook until you can see the sides are set.
Did you make these? Tag me on Instagram @jennskitchenblog or @JWRKitchen on Facebook. #eatlessmovemoreprayalot #jennskitchenblog
