Pancakes (Variations: Apple Pancakes, Blueberry Pancakes, Chocolate Chip Pancakes

Portion Size: 1 Pancake (4 inch pancake) 1 tablespoon pancake syrup

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 ½ cups sifted all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1 ¾ teaspoon double acting baking powder
2 eggs slightly beaten
3 tablespoons melted margarine
1 ¼ cups nonfat milk
Pancake syrup or powdered sugar(optional)
Opt. Additions1 cup chopped apples & ½ teaspoon cinnamon1 cup blueberries½ cup mini chocolate chips
For Apple pancakesFor Blueberry pancakesFor Chocolate chip pancakes
For gluten free (GF): Use GF all purpose flour and GF baking powder. Check all ingredients to ensure they are gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Sift flour, salt, sugar, and baking powder together
2Combine eggs, margarine, and milk
3Mix liquid ingredients and dry ingredients quickly
4Melt a small amount of margarine on a griddle or skillet
5Pour batter onto hot surface into four inch circles
6Cook until slightly brown on one side. (may add optional ingredients before flipping)
7Flip over and continue to cook until both sides are lightly brownCook until internal  end temperature is 160 ° degrees F.

Jacqueline Larson M.S., R.D.N. and Associates