Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1/4 milk. Grease heated griddle if necessary (generally not necessary with shortening in batter). To test griddle, sprinkle with few drops water. If bubbles skitter around, heat is just right.
Four each pancake, pour about 3 tablespoons batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges (generally pancakes will have bubble holes on top). Turn and cook other side until golden brown.
9-10 pancakes more or less depending on size.
Prep time depends on expertise and how awake you are ;) .
To keep batter overnight and longer store in clean ketchup bottle or other this will be really practical to squeeze out after.
- Water tip to test for correct heat is perfect.
- Ketchup bottle storage is really practical.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (60g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 23 (24%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 381.7mg||13 %|
|Potassium 63.1mg||2 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17g|
|Protein 1.4g||2 %|
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: 94
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