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|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
Serving size: Complete recipe
Calories 1370 Calories from Fat 464
% Daily Value*
Total Fat 52 g80.7%
Saturated Fat 30.2 g151.1%
Trans Fat 0 g
Cholesterol 336.5 mg
Sodium 2344.6 mg97.7%
Total Carbohydrates 192 g64%
Dietary Fiber 5.1 g20.4%
Sugars 45.7 g
Protein 35 g70.3%
Vitamin A 33.1% Vitamin C
Calcium 149% Iron 63.4%
*Based on a 2000 Calorie diet
Grease lightly just enough to prevent pancakes from sticking.
In a medium-sized bowl, stir together flour, baking powder, salt, and sugar.
Pour milk (use 1 cup for thick pancakes and 1 1/4 cups for thinner pancakes) into a 2-cup glass measure and stir in egg and butter; blend well.
Pour liquid all at once into dry ingredients; stir together just until all flour is moistened.
Pour batter, about 1/4 cup for each pancake, onto hot griddle; spread batter out to make a 5-inch circle.
Cook until bubbles form and just start to pop on top surface, and edges appear dry (left); turn pancake with a wide spatula to lightly brown other side (right).