Quick-Breads (muffins, banana bread, etc.)

Fluffy Breakfast Pancakes


3/4 cup (175 mL) all-purpose flour
1/4 cup (60 mL) cornstarch
2 tbsp (30 mL) wheat or oat bran or wheat germ (optional)
1 tbsp (15 mL) granulated sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 eggs
1 cup (250 mL) sour 2% milk* or buttermilk
2 tbsp (30 mL) vegetable oil
1/2 tsp (2 mL) vanilla
Cooking spray
Fresh berries or fruit (optional)
Syrup (optional)


Mix together flour, cornstarch, bran (if using), sugar, baking powder, baking soda and salt in large bowl. Whisk together eggs, milk, oil and vanilla in small bowl. Stir egg mixture into dry ingredients just until combined. Spray large non-stick skillet with cooking spray. Place over medium-high heat. Spoon about 1/4 cup (60 mL) batter per pancake into pan, spreading batter slightly. Cook until bubbles appear on surface; about 2 minutes. Turn and cook until lightly browned on second side; about 1 minute. Serve immediately or keep warm until serving time. Continue with remaining batter. Top with fresh berries or fruit, and syrup , if desired.

Makes: 9 pancakes
Preparation: 10 minutes
Cooking: 15 minutes

* To sour milk, measure 1 tbsp (15 mL) vinegar into measuring cup; add milk to 1 cup (250 mL).

Tip: For a quick breakfast, prepare pancakes in advance, freeze and reheat in the microwave.

Nutrients per serving:

Calories: 120
Carbohydrate: 14 g
Fat: 5 g
Protein: 4 g