Combine all pancake ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick.)
Heat lightly greased griddle to 350°F. or until drops of water sizzle.
Spoon 1/4 cup batter onto griddle for each pancake. Spread batter to 4-inch circle. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown.
Serve warm with Butter with Canola Oil and syrup.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. let stand 5 minutes.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
If batter is too thick, stir in 1 to 2 tablespoons milk.