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Name: Basic Pancake Batter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 1 c Milk about; 2 1/2 ts Baking Powder; Maple syrup room; 1 Egg; 1 1/2 c Flour; Softened butter for serving; 3 tb Butter melted and cooled

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INGREDIENTS

1/2 ts Salt
1 c Milk ; about
2 1/2 ts Baking Powder
Maple syrup ; room
1 Egg
1 1/2 c Flour
Softened butter ; for serving
3 tb Butter ; melted and cooled

Servings

INSTRUCTIONS

Recipe By : Taste Show # TS4754 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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97

NOTES

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Basic Pancake Batter

1/2 ts Salt
1 c Milk about
2 1/2 ts Baking Powder
 Maple syrup room
1 Egg
1 1/2 c Flour
 Softened butter for serving
3 tb Butter melted and cooled

Recipe By : Taste Show # TS4754    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    Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to  MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 4

Calories: 310
Calories from Fat: 97 (31%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.7g
Cholesterol 77mg		24 %
Sodium 313.4mg		11 %
Potassium 112mg		3 %
Total Carbohydrate 44.9g		13 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 43.2g
Protein 8.1g		12 %
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.

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Calories per serving: 310

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