Pancakes Recipe

I first tasted this Pancake at a friends place and absolutely loved it! It has always been a hit with family and friends and I am sure you will agree once you try this. So, make sure you dish out this Pancake and do share your feeling with us!

Summary

CuisineCourse

Ingredients

 Plain flour4 Ounce (115 Grams)
 Salt1 Pinch
 Milk/Milk and water / 2 eggs with 8 f1uid ounce milk and water1⁄2 Pint (280 Milliliter)
 Egg1
 Melted butter/Olive oil / corn oil1 Tablespoon
 Oil3 Drop

Nutrition Facts

Serving size: Complete recipe

Calories 739 Calories from Fat 236

% Daily Value*

Total Fat 27 g41%

Saturated Fat 14.2 g70.9%

Trans Fat 0 g

Cholesterol 267.7 mg89.2%

Sodium 423.4 mg17.6%

Total Carbohydrates 104 g34.6%

Dietary Fiber 2.7 g10.9%

Sugars 13.2 g

Protein 21 g41.8%

Vitamin A 17.3% Vitamin C

Calcium 31.3% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

Sift the flour and salt.
Add the egg(s) and a little of the liquid and beat until a smooth batter.
Gradually whisk in the rest of the liquid.
Add the melted butter or oil just before cooking and whisk the batter.
This fat improves the texture, stops the pancakes sticking and is invaluable when freezing them.
To cook the pancakes: If you have two pans, you can work more quickly to feed the family.
Brush the base with a very little oil this should be necessary for the first pancake only; after this you should be able to cook them, without adding any more oil.
Pour or spoon enough batter to give a wafer thin layer over the base of the pan; tilt the pan to encourage the batter to flow to the sides.
Cook steadily for 2 minutes, or until the pancake moves easily in the pan.
Turn or toss and cook for the same time on the second side.
Keeping the pancakes hot: Place on a plate in a cool oven or over a pan of hot water.
Cover with a 'hood' of foil.
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