may you give me a light recipe of pancakes???thanks?

Answer 1

This is our current fave - we also add chopped bananas to make banana pancakes, but it will change the nutrition info. The recipe doubles easily, so you can have extra to freeze & we've also left out the oil with no change in the taste or texture.

Buttermilk Pancakes

From Cooking Light
To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.


1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.


Yield: 9 (4-inch) pancakes (serving size: 1 pancake)

CALORIES 99 (26% from fat); FAT 2.9g (sat 0.8g,mono 0.9g,poly 1g); PROTEIN 3.2g; CHOLESTEROL 25mg; CALCIUM 69mg; SODIUM 211mg; FIBER 0.4g; IRON 0.8mg; CARBOHYDRATE 14.9g

Cooking Light, DECEMBER 2000

Answer 2

Light and Fluffy Pancakes

2 cups milk
1 tablespoon lemon juice
1 large egg
3 tablespoons melted butter
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Whisk milk and lemon juice in a medium bowl and set aside to let thicken.
In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
Whisk the egg and melted butter into the milk mixture.
Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
Whisk gently until just combined, there should still be lumps.
Heat a pan or griddle to medium heat and coat with butter or vegetable oil.
Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
Flip the pancake and wait another 1-2 minutes.

Answer 3

INGREDIENTS
1 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
3 egg whites
DIRECTIONS
In a bowl, combine the first four ingredients. In another bowl, combine buttermilk, oil and vanilla; add to dry ingredients. In a mixing bowl, beat egg whites until soft peaks form; fold into batter. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.

Answer 4

I hope you meant light as in health wise

Whole Wheat Pancake Recipe

Ingredients:
2 cups whole wheat flour
2 cups skim milk
1/3 cup egg substitute
1/4 cup applesauce
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Combine all ingredients and mix well. Heat a large nonstick skillet over medium-low heat until hot. Pour batter on skillet 1/3 cup at a time making sure edges don't touch. Cook until golden brown and bubbles appear on top of the pancakes. Flip and continue cooking until other side is golden brown.

Makes 6-8 servings
Serving Size: 2 pancakes

Nutrients per serving:
Calories: 180
Total fat: 2 grams (10% of calories)
Saturated fat: trace
Cholesterol: 1 mg
Sodium: 532 mg
Carbohydrate: 34 grams (73% of calories)
Protein: 8 grams (18% of calories)
Dietary fiber: 4 grams

Answer 5

put mix into bowl add water stir till smooth
pour onto griddle wait 2 mins and flip
make 50 of these and call me I is hungry!

ripped stright from the link below in microseconds:
banana nut pancakes:
2 medium firm-ripe bananas, peeled, sliced
1 tablespoon granulated sugar
2 cups Aunt Jemima® Buttermilk Complete Pancake & Waffle Mix
1 cup water
1 cup mashed very ripe bananas (about 2 medium bananas)
1 teaspoon ground cinnamon
1 cup Aunt Jemima® Syrup, warmed
1/2 cup coarsely chopped pecans, toasted if desired
Combine sliced bananas and sugar in small bowl; set aside.

For pancakes, combine pancake mix, water, mashed bananas and cinnamon in medium bowl; stir with wire whisk until large lumps disappear.

For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; top with 3 to 4 banana slices.

Turn when pancakes bubble and bottoms are golden brown.

Serve topped with warm Aunt Jemima® Syrup and pecans.

Chopped pecans can be found in the baking section. To toast, place in single layer on microwave-safe plate. Microwave on HIGH (100% power) 1 to 1-1/2 minutes, until fragrant, stirring once.
Recipe Yield: 16 Pancakes

Answer 6

1/2pint skimmed milk, 4 ozs SR flour, pinch salt, 2eggs. Beat well together and leave to rest for 15-30 mins. Then pour into a greased (not fatty) omelette pan, and the rest is history!!

Answer 7

Pancakes americani

Ingredienti :
1 tazza di farina
1 uovo
2 cucchiai di zucchero
2 cucchiai di burro o olio
1 pizzico di sale
latte quanto basta
1 bustina di lievito

Ricetta :
1-Unire alla farina setacciata il lievito, poi l'uovo intero, zucchero e burro
2-Unire il latte in modo che il composto rimanga abbastanza denso. Più doppi si vogliono i pancakes, meno latte bisogna usare
3-Cucinare i pancakes uno alla volta a fuoco lento, su una padella antiaderente che è stata precedentemente imburrata e riscaldata. Quando incominciano a fare delle bollicine, girare il pancake. Il pancake è pronto quando assume un colore tra il giallo e l'arancione. Fare lo stesso per tutti i pancakes

ciao e buon appetito!!!

Answer 8

I use box mix, add 1 egg, use milk instead of water, I add two capfuls of vanilla extract(or imitation extract) and whip fully...I dont leave lumps in the batter as some recommend...they turn out light and taste yummy.....good luck

Answer 9

yes just use flour self raising an water it works fine just don't put eggs in .

Answer 10

try making a crepe