These are not your usual Pancakes. A lot thicker and fluffier and more the style of what Americans would class as pancakes.
Sift the flour and the salt into a bowl and whisk everything together. Cover and place in the fridge for about an hour. Cook as you would normally cook breakfast pancakes or drop scones.
You could use Self raising flour and eliminate the baking powder.
Try separating the egg. Mix in the yolk but whisk the egg white separately, fold into the mixture to give a pancake with a lighter texture.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 242 | ||
Calories from Fat: 84 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 53mg | 16 % | |
Sodium 171.1mg | 6 % | |
Potassium 65.4mg | 2 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 31.9g | ||
Protein 6g | 9 % | |
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: 242
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