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Ingredients
- 3 large eggs
- 2 cups white (or yellow) cake mix
- 2 cups all-purpose baking mix
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- Cooking spray (or unsalted butter)
- Aluminum foil
- Optional Toppings: syrup, granola, yogurt, chocolate chips, or fruit
Steps
- Separate eggs. Place 2 egg yolks and 3 egg whites in separate large bowls (discard third yolk or save for another use). Beat egg whites with electric mixer on HIGH until medium peaks form (about 1 minute).
- Add to yolks: cake mix, baking mix, buttermilk, vanilla, and one-half egg whites; whisk until just combined, then gently stir (fold) in remaining one-half egg whites.
- Preheat oven to 200°F. Preheat large, nonstick sauté pan on medium 2–3 minutes; coat with spray (or butter). Add ⅓ cup batter (for each pancake) to pan; cook 1–2 minutes on each side or until golden and fluffy. Remove pancakes from pan and place on a baking sheet. Cover loosely with foil, and place in oven to keep warm.
- Repeat with remaining batter (using additional spray or butter, if needed). Serve with your favorite toppings. (Makes about 16 pancakes.)
Amount per ⅛ recipe serving: Calories 320, Total Fat 8g, Sat Fat 3.5g, Trans Fat 1g, Chol 60mg, Sodium 710mg, Total Carb 56g, Fiber 2g, Sugars 20g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%