** 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 flour, sugar, baking powder and salt into a mixing bowl.
2. Make a well in the center. In a small bowl blend together the egg, milk and salad oil.
3. Beat with a whisk or rotary beater until smooth.
4. Slowly heat griddle. Grease it lightly if necessary.
5. Heat until a drop of cold water bounces on the hot griddle (or follow instructions for your griddle).
6. Add liquid ingredients all at once to the flour mixture.
7. Beat with a rotary beater until smooth. Pour batter by the 1/4 cupful onto the griddle.
8. Don't crowd pancakes, or they will be difficult to turn.
9. Bake until pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden brown.
10. (The top will start to stop looking shiny). Turn pancakes only once.
11. Serve immediately with plenty of butter and syrup.
Comments on BROOKE'S PANCAKES Recipe:
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Posted by a Visitor - July 09, 2012
Thank you very much for the great recipe my grandson loves them!!!!
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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