Beat eggs with hand beater in large bowl until fluffy. Beat in remaining ingredients except vegetable oil for cooking, until smooth (beat by hand). For thinner pancakes, stir in additional 1 - 2 tablespoons milk. Heat griddle or skillet over medium heat or to 375.
Grease griddle with oil if necessary. Pour batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.
NOTES : The original recipe calls for 6 teaspoons of baking powder. All I had was 3 teaspoons of powder so made the substitution of baking soda and cream of tartar for the remaining three teaspoons. It produces a very airy batter and cooks really fluffy pancakes.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 83 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 73mg||22 %|
|Sodium 430.3mg||15 %|
|Potassium 330.4mg||9 %|
|Total Carbohydrate 54.3g||16 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 52.8g|
|Protein 11.5g||16 %|
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Calories per serving: 347
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