Simple and delicious from-scratch pancakes.
Adapted from Joy of Cooking, "Pancakes, Griddle Cakes, or Batter Cakes", ISBN 0-672-51831-7, Page 236
Whisk all dry ingredients together in a bowl. Mix wet ingredients together in a separate bowl. Quickly mix wet ingredients into the dry ingredients, stopping while small lumps are still in the batter. Cook on medium hot griddle until golden on both sides and cooked completely through.
Notes:
1) Rather than sifting the flour I lightly fill and level the measuring cup using the flour scoop instead of scooping the measuring cup directly into the flour and packing it with flour.
2) Because 8 tablespoons is 1/2 cup, for both the sugar and the oil I underfill a 1/2 cup measuring cup, "scantly fill", rather than measuring 6 tablespoons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 403 | ||
Calories from Fat: 163 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 324.4mg | 100 % | |
Sodium 2252mg | 78 % | |
Potassium 231mg | 6 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 49.7g | ||
Protein 12.3g | 18 % | |
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: 403
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