Ingredients

• 2/3 cup all-purpose flour
• 2 tablespoons sugar
• 4 large eggs
• 1 cup 1% low-fat milk
• 1/4 teaspoon vanilla extract

Preparation

1. In a medium bowl, combine the flour and sugar. Add the eggs and blend well with a whisk.
2. Add the milk and vanilla extract. Beat until smooth.
3. Pour 3 tablespoons of the batter into a heated 8″ or 10″ nonstick skillet, sprayed with nonstick cooking spray. Tilt the pan quickly to spread the batter. Cook until the pancake is brown on underside (about 45 seconds; edges will begin to dry). Flip the pancake and brown the other side. Continue until all the batter is used.
4. Fold or roll thin pancakes and serve with fruit spread, jam or syrup. If desired, add 1 to 2 tablespoons of ricotta or cream cheese for a filling.

Helpful hints

• If you have diabetes, use fruit spread or sugar-free syrup as topping.
• Nutrient analysis does not include toppings. See chart below for selections.