Beat all ingredients in a medium bowl with a hand beater until smooth. (For thinner pancakes, stir in 2 to 4 tablespoons of additional milk.)
Grease a heated griddle, if necessary, with shortening, using a pastry brush. (To see if griddle is hot enough, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until pancakes are puffed and dry around edges. Turn and cook other sides until golden brown. Serve with applesauce, if desired.
Recipe may be quadrupled and extra pancakes frozen and reheated in the toaster.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 88 (33%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 49.9mg||15 %|
|Sodium 180.2mg||6 %|
|Potassium 248.4mg||7 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 28.9g|
|Protein 10.6g||15 %|
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: 267
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