Breakfast Pancakes

Name: Breakfast Pancakes
Total time: 40 min
Yield: 10 pancakes (4-1/2 inch diameter)
Ingredients: 2 cups all-purpose flour; 1 tablespoon Fleischmann's® Baking Powder; 1 teaspoon salt; 1-1/3 cups milk; 2 tablespoons Crown® Lily White® Corn Syrup; 2 tablespoons butter, melted; 2 eggs, slightly beaten; As needed Mazola® Corn Oil

Beginner • 10 pancakes (4-1/2 inch diameter) • 40 min

Combine flour, baking powder and salt in a large bowl. Combine milk, corn syrup, butter and eggs in a separate bowl. Add to flour mixture and beat until just smooth. Preheat griddle OR large skillet on medium-high heat. Add a small amount of oil, as needed. Pour about 2 tablespoons of batter for each pancake. Cook until bubbles have formed and pancake is lightly browned, about 3 minutes. Turn and cook another 2 minutes. Serve immediately with warm syrup.

Ingredients

2 cups all-purpose flour
1 tablespoon Fleischmann's® Baking Powder
1 teaspoon salt
1-1/3 cups milk
2 tablespoons Crown® Lily White® Corn Syrup
2 tablespoons butter, melted
2 eggs, slightly beaten
As needed Mazola® Corn Oil

Method

Combine flour, baking powder and salt in a large bowl. Combine milk, corn syrup, butter and eggs in a separate bowl. Add to flour mixture and beat until just smooth.
Preheat griddle OR large skillet on medium-high heat. Add a small amount of oil, as needed. Pour about 2 tablespoons of batter for each pancake. Cook until bubbles have formed and pancake is lightly browned, about 3 minutes. Turn and cook another 2 minutes. Serve immediately with warm syrup.