Pancakes Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyLow Sodium
Ingredients
| Eggs | 2 | |
| Potassium bicarbonate - 1/4 teaspoon | ||
| Low-sodium baking powder - 4 teaspoons | ||
| Dry mustard | 1/8 Teaspoon | |
| Low-sodium low-fat milk - 1 cup | ||
| Lemon juice | 1 Teaspoon | |
| All-purpose flour - 1 cup | ||
| Unsalted butter or corn oil margarine - 1 teaspoon | ||
Directions
MAKING
1.Beat together eggs, potassium bicarbonate, low-sodium baking powder and dry mustard to get a frothy batter.
2. Blend milk and lemon juice well.
3.Add milk to egg mixture and combine well.
4.Add in flour gradually.
5.Heat a cured iron skillet or Teflon pan.
6.Add butter or margarine and when it melts, wipe it out, using a paper towel.
7.Ladle out batter for each pancake onto the skillet or pan.
8.Cook pancakes over medium heat until little bubbles that form on the surface of them burst
9.Turn pancakes over and brown the other side too.
SERVING
10. Serve warm with maple syrup or fill with fruits and berries for a healthy breakfast.
1.Beat together eggs, potassium bicarbonate, low-sodium baking powder and dry mustard to get a frothy batter.
2. Blend milk and lemon juice well.
3.Add milk to egg mixture and combine well.
4.Add in flour gradually.
5.Heat a cured iron skillet or Teflon pan.
6.Add butter or margarine and when it melts, wipe it out, using a paper towel.
7.Ladle out batter for each pancake onto the skillet or pan.
8.Cook pancakes over medium heat until little bubbles that form on the surface of them burst
9.Turn pancakes over and brown the other side too.
SERVING
10. Serve warm with maple syrup or fill with fruits and berries for a healthy breakfast.
Chef
