Basic Baked Pancakes Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Sifted flour1 1⁄2 Cup (24 tbs)
 Baking powder2 1⁄2 Teaspoon
 Salt3⁄4 Teaspoon
 Egg1 , well beaten
 Milk1 1⁄4 Cup (20 tbs) (Approximately)
 Shortening/Salad oil3 Tablespoon, melted and slightly cooled

Nutrition Facts

Serving size: Complete recipe

Calories 1328 Calories from Fat 540

% Daily Value*

Total Fat 61 g93.8%

Saturated Fat 18.4 g91.8%

Trans Fat 5.9 g

Cholesterol 239.7 mg

Sodium 2628.6 mg109.5%

Total Carbohydrates 161 g53.8%

Dietary Fiber 5.1 g20.4%

Sugars 15.7 g

Protein 35 g69.5%

Vitamin A 10.6% Vitamin C

Calcium 129.6% Iron 62%

*Based on a 2000 Calorie diet

Directions

1. Sift together flour, baking powder and salt.
2. Mix egg, milk and shortening or oil. Three-quarters cup of milk will make thick pancakes; one and one-quarter cups of milk will make them thin enough for rolling.
3. Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do not beat or the pancakes will be tough. (For thinner pancakes, add more milk and mix lightly.)
4. Bake on a hot griddle, lightly greased if necessary. Turn pancakes only once.
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