Favorite Pancakes (without eggs)

Ingredients

1 1⁄4 cups

all-purpose flour (see notes)

1 Tablespoon

baking powder

1 Tablespoon

sugar

1⁄4 teaspoon

salt

1 cup

nonfat or 1% milk

2 Tablespoons

vegetable oil

2 Tablespoons

water

Mix together flour, baking powder, sugar and salt in medium bowl.
Combine milk, oil and water. Add to dry ingredients.
Stir just until moistened.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.

For more whole grains use whole wheat pastry flour or blend ¾ cup whole wheat flour and ½ cup all-purpose flour. Add 1-2 Tablespoons of water or milk if batter is too thick.

Try adding fresh bananas or blueberries to the batter before cooking.
To see if skillet is hot enough, sprinkle with a few drops of water. If drops skitter around, heat is just right.
Top with applesauce, fresh fruit or yogurt.

Prep time: 10 minutes
Cooking time: 5 minutes
Makes: 8 pancakes (4-inch)