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|Baking powder||4 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs) (Low Sodium)|
|Lemon juice||1 Teaspoon|
|All-purpose flour||1 Cup (16 tbs)|
|Butter margarine||1 Teaspoon|
Calories 130 Calories from Fat 34
% Daily Value*
Total Fat 4 g5.8%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 75 mg
Sodium 302.1 mg12.6%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.57 g2.3%
Sugars 2.2 g
Protein 5 g11%
Vitamin A 3% Vitamin C 0.64%
Calcium 30% Iron 9.2%
*Based on a 2000 Calorie diet
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.
10. Serve warm with maple syrup or fill with fruits and berries for a healthy breakfast.