** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed.
2. Add the milk and mix until semi-smooth. Mix in the molten butter/margarine.
3. It should make about 5 pancakes 7 inches in diameter.
4. Use less sugar if you like to use a lot of syrup.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners allergies.
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