Pancakes (from Better Baking Mix)

20 min · Serves 12

Based on a recipe from Washington State University Extension, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupsBetter Baking Mix
• 1 cupwater
• 29.6 mlvegetable oil
• 2eggs, beaten

How to cook it

1. In a large mixing bowl, combine the 2 cups Better Baking Mix, 1 cup water, 2 beaten eggs, and most of the 2 tablespoons vegetable oil, reserving about 1 teaspoon of the oil for the pan.
2. Stir gently for 30 to 45 seconds just until the dry ingredients are moistened into a slightly lumpy batter, taking care not to overmix.
3. Heat a skillet over medium-high heat for 2 to 3 minutes until droplets of water flicked onto the surface scatter and sizzle, then lightly grease the pan with some of the reserved vegetable oil.
4. Pour 3 to 4 tablespoons of batter per pancake onto the hot skillet, leaving space between each portion.
5. Cook for 2 to 3 minutes until bubbles break across the top surface and the edges appear set.
6. Flip the pancakes and cook for 1 to 2 minutes more until the undersides turn light golden brown and the centers reach an internal temperature of 160°F (71°C), then transfer to a plate and repeat with the remaining batter and oil.

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