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Basic Pancake Batter
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 325
% Daily Value**
Total Fat 13g
Saturated Fat 8g
Unsaturated Fat 1g
Cholesterol 96mg
Sodium 404mg
Total Carbohydrate 42g
Dietary Fiber 1g
Sugars 4g
Protein 10g
Vitamin A  8%Vitamin C  0%
Calcium  29%Iron  7%
Potassium  18%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Pancake Batter

Date Added: June 25, 2019


1 1/2 Cups Flour unsifted
1/2 Teaspoon Salt (1 tsp)
1 Egg whites room temperature
2 1/2 Teaspoons Baking Powder soda
1 Cup Milk about
3 Tablespoons Butter melted and cooled
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1. Heat a griddle or skillet until hot.

2. Sift together flour, salt and baking powder.

3. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix.

4. If too dry, add a few more spoonfuls of milk.

5. Lower heat to medium-high and lightly brush griddle with butter.

6. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds.

7. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes.

8. Flip pancakes and cook second side just until lightly browned.

9. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten allergies.
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