Description Edit

Another delicious latke recipe which only takes a minimum of effort to prepare. Recipe from the Pillsbury Fast and Healthy Cookbook, ©1998 by The Pillsbury Company.

Ingredients Edit

Pancakes Edit

Topping Edit

Directions Edit

  1. In medium bowl, combine all pancake ingredients with a wire whisk or in food processor bowl with metal blade.
  2. Beat or process until smooth and well blended.
  3. Heat nonstick griddle or large skillet to medium-low heat (325°F).
  4. Lightly oil griddle.
  5. Spoon rounded tablespoons of batter onto hot griddle, spreading to form 3-inch pancakes.
  6. Cook until bubbles form on tops and bottoms are golden brown.
  7. Carefully loosen with pancake turner; turn and brown other side.
  8. Please pancakes on cookie sheet; keep warm in 250°F oven.
  9. Repeat with remaining batter, coating griddle with oil between batches.
  10. Serve warm pancakes with yogurt and fruit.
  11. Tip: if pancakes stick to griddle, add 1 to 2 tablespoons water to batter.

Nutritional information Edit

Per 1 pancake:

  • 100 Cal | 3g Total Fat (1g Sat Fat) | 11g Carb | 4mg Cholesterol | 200mg Sodium | 00g Fiber | 7g Protein
  • Exchanges: ½ starch | 1 lean meat
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