1 1⁄4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1⁄4 teaspoon salt
1 cup non-fat 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.
Bake on a hot, lightly greased 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.
Continue to bake until bottoms are brown and dry.
Refrigerate leftovers within 2 hours.
Top with applesauce, fresh fruit or yogurt.
Try adding fresh bananas or blueberries to the batter before cooking.
Try using ¾ cup whole wheat flour and ½ cup all-purpose flour for more whole grains! Add 1-2 TB of water if batter is too thick.