Honey Pancakes

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 cups fat-free milk
1/2 cup egg substitute
1/4 cup vegetable oil
1/4 cup honey

Method

1. Combine first 3 ingredients in a large bowl, and stir well. Combine milk and next 3 ingredients; stir well. Add milk mixture to flour mixture, stirring until blended.



2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield 14 servings (serving size: 2 pancakes).

Note: These pancakes freeze well. Place them in a single layer on a wax paper-lined baking sheet, and freeze. Place frozen pancakes in an airtight container, and return to freezer. To reheat frozen pancakes, microwave 1 pancake at HIGH 30 to 45 seconds; 2 pancakes at HIGH 1 minute to 1 minute 10 seconds; 3 pancakes at HIGH 1 minute and 15 seconds to 1 minute and 30 seconds or until thoroughly heated.