Put the flour, baking powder, salt and sugar in a good sized, preferably wooden, mixing bowl; stir together with a wooden spoon. Now stir in the melted butter, milk and eggs and mix the wet and dry ingredients together vigorously; however, if any lumps remain, they will not matter. Spoon the batter onto a lightly greased, hot griddle and cook, turning once when the little topside bubbles burst. Makes 10 to 12 medium-sized griddle cakes.
Serve hot with syrup and a rasher of bacon or slice of ham, this batter makes tasty, stand-by breakfast fare.
Ogden, Samuel R. Pan and Griddle Cakes. Brattleboro: Stephen Greene Press, 1973.
User Note: I found that by separating the eggs and folding whipped whites into the blended batter, I got very fluffy pancakes. I did use the yolks in the wet portion of the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 78 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 221.1mg||68 %|
|Sodium 206.4mg||7 %|
|Potassium 97.1mg||3 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.9g|
|Protein 8.1g||12 %|
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Calories per serving: 176
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