4 WAYS WITH PANCAKES

EVERYONE LOVES BASIC PANCAKES, BUT YOU CAN SHAKE THINGS UP A BIT BY TRYING ONE OF THESE FOUR DELICIOUS CREATIVE VARIATIONS.

START TO FINISH 25 minutes

1. In a large bowl stir together flour, granulated sugar, baking powder, and salt. In a bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. For standard-size pancakes, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. For dollar-size pancakes, use about 1 Tbsp. batter. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm with butter and syrup, if desired. MAKES 12 SERVINGS.

PER SERVING 126 cal., 5 g fat (1 g sat. fat), 18 mg chol., 191 mg sodium, 18 g carb., 0 g fiber, 3 g pro.

BERRY-CORNMEAL PANCAKES Prepare as directed, except use 1¼ cups all-purpose flour and add ½ cup cornmeal. Stir ½ cup fresh raspberries into batter. Top pancakes with butter, additional raspberries and/or strawberries, and raspberry or strawberry syrup.

PER SERVING 223 cal., 9 g fat (3 g sat. fat), 28 mg chol., 233 mg sodium, 34 g carb., 2 g fiber, 4 g pro.

PUMPKIN-CRANBERRY PANCAKES Prepare as directed, except increase all-purpose flour to 2 cups, substitute packed brown sugar for the granulated sugar, and use 2 eggs. Stir ½ cup canned pumpkin, ¼ cup dried cranberries, and 1½ tsp. pumpkin pie spice into batter. Top pancakes with whipped cream, caramel-flavor ice cream topping, additional dried cranberries, and chopped pecans.

PER SERVING 240 cal., 8 g fat (3 g sat. fat), 44 mg chol., 233 mg sodium, 38 g carb., 1 g fiber, 4 g pro.

APPLE-BACON PANCAKES Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. Stir ½ cup chopped apples, ¼ cup crumbled cooked bacon, and 1 tsp. ground cinnamon into batter. Top pancakes with sautéed apple slices, crumbled cooked bacon, and maple syrup.

PER SERVING 239 cal., 9 g fat (2 g sat. fat), 30 mg chol., 377 mg sodium, 33 g carb., 2 g fiber, 8 g pro.

CHOCOLATE-BANANA PANCAKES Prepare as directed, except stir ½ cup sliced banana and ⅓ cup miniature semisweet chocolate pieces into batter. Top with additional sliced banana and chocolate-flavor syrup.

PER SERVING 227 cal., 6 g fat (2 g sat. fat), 18 mg chol., 205 mg sodium, 38 g carb., 2 g fiber, 4 g pro.