I have to admit these are one o the best pancakes I have EVER eaten.I add fresh blueberries, peaches,bananas, chocolate chips or strawberries to mine ! Also n the fall I make the with Pumpkin spice or Gingerbread creamer!WONDERFUL!
Ingredients
* 1 cup all-purpose flour
* 1 TBSP sugar
* 2 TSP baking powder
* 1/4 TSP salt
* 1 beaten egg
* 1/2 cup milk
* 1/2 cup French Vanilla liquid coffee creamer
* 1 Tbsp. cooking oil
Vanilla Cream Cheese Syrup
¼ cups Butter, Melted
2 Tbsp. Cream Cheese, softened
Dash Of Salt
1 Tablespoon Maple Syrup
1 tsp vanilla ext.
¼ cups Whole Milk (more If Needed)
1 cup Powdered Sugar
Beat all ingredients together until smooth, adding more milk as needed.
DIRECTIONS:
1) In medium bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mix. Set aside. 2) In another medium bowl, combine the egg, milk, coffee creamer, and cooking oil. Add egg mix all at once to the dry mix. Stir just until moist (batter should be lumpy). 3) For standard size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle, or heavy skillet. For dollar size pancakes, pour about 1 TBSP batter. Cook over medium heat about 2 min. on each side or until golden brown, turning to second sides when pancakes are bubbling and edges are dry. Serve warm. ** Makes 8-10 standard size, or 36 dollar size pancakes.
Ingredients
* 1 cup all-purpose flour
* 1 TBSP sugar
* 2 TSP baking powder
* 1/4 TSP salt
* 1 beaten egg
* 1/2 cup milk
* 1/2 cup French Vanilla liquid coffee creamer
* 1 Tbsp. cooking oil
Vanilla Cream Cheese Syrup
¼ cups Butter, Melted
2 Tbsp. Cream Cheese, softened
Dash Of Salt
1 Tablespoon Maple Syrup
1 tsp vanilla ext.
¼ cups Whole Milk (more If Needed)
1 cup Powdered Sugar
Beat all ingredients together until smooth, adding more milk as needed.
DIRECTIONS:
1) In medium bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mix. Set aside. 2) In another medium bowl, combine the egg, milk, coffee creamer, and cooking oil. Add egg mix all at once to the dry mix. Stir just until moist (batter should be lumpy). 3) For standard size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle, or heavy skillet. For dollar size pancakes, pour about 1 TBSP batter. Cook over medium heat about 2 min. on each side or until golden brown, turning to second sides when pancakes are bubbling and edges are dry. Serve warm. ** Makes 8-10 standard size, or 36 dollar size pancakes.
