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Photo: EatingWell photography / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell
Active Time:35 minsTotal Time:9 hrsServings:9Jump to Nutrition Facts
Active Time:35 minsTotal Time:9 hrsServings:9
Active Time:35 mins
Active Time:
35 mins
Total Time:9 hrs
Total Time:
9 hrs
Servings:9
Servings:
9
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupswhole-wheat flour2tablespoonsgranulated sugar½teaspoonsalt2large eggs2 ¼cupslow-fat milk¼cupcanola oil2teaspoonsvanilla extract1envelope active dry yeast (2 1/4 teaspoons)
Cook Mode(Keep screen awake)
Ingredients
3cupswhole-wheat flour
2tablespoonsgranulated sugar
½teaspoonsalt
2large eggs
2 ¼cupslow-fat milk
¼cupcanola oil
2teaspoonsvanilla extract
1envelope active dry yeast (2 1/4 teaspoons)
DirectionsWhisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.To make aheadCover and refrigerate batter (Step 1) overnight.Originally appeared: EatingWell.com, April 2022
Directions
Whisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.To make aheadCover and refrigerate batter (Step 1) overnight.
Whisk flour, sugar and salt in a large bowl. Whisk eggs, milk, oil, vanilla and yeast in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Cover and refrigerate overnight.
Stir the batter to recombine. Coat a large nonstick skillet or griddle with cooking spray. Heat over medium heat. Add the batter, using 1/4 cup per pancake, and cook until the edges start to dry out, 1 to 2 minutes. Flip and continue cooking until set, 1 to 2 minutes more. Repeat with the remaining batter, adjusting the heat and adding more cooking spray as needed.
To make ahead
Cover and refrigerate batter (Step 1) overnight.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)249Calories9gFat35gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
