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 <firstname.lastname@example.org> on 97
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (98g)|
|Recipe Makes: 4|
|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.
Calories per serving: 310
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.