The best pancake batter ever.
Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup. Yield: 3 to 4 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1008 | ||
Calories from Fat: 845 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.9g | 125 % | |
Saturated Fat 58.9g | 295 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 291.8mg | 90 % | |
Sodium 478.1mg | 16 % | |
Potassium 115.1mg | 3 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 35.6g | ||
Protein 7.7g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1008
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