1 cup (250 mL) flour
1 teaspoon (5 mL) baking powder
Pinch of salt
1 cup (250 mL) milk
1 tablespoon (15 mL) Canola oil
Whisk all ingredients, except the oil, until batter is smooth.
Preheat oil in a frying pan.
For each pancake, pour 2 - 4 tablespoons (30-60 mL) of batter into the frying pan and immediately rotate and tilt the pan so the batter spreads out in a thin even layer.
Cook pancakes until the edges are lightly browned and the top loses its wet look, flip with spatula until the underside turns brown, about one minute on each side.
Makes 6 to 8 pancakes
Fat: 3.8 g
Sodium: 105.9 mg
Carbohydrate: 13.7 g
Fibre: 0.4 g
Protein: 4.6 g