Basic Pancake Batter Recipe
Servings: 3
Ingredients
- 1 1/2 c. flour
- 1/2 tsp salt
- 2 1/2 tsp baking pwdr
- 1 x egg
- 1 c. lowfat milk - (about)
- 3 Tbsp. butter melted, cooled, plus extra for cooking Softened butter for serving Maple syrup room temperature, for serving
Directions
- Heat a griddle or possibly skillet till warm.
- Sift together flour, salt and baking pwdr. Whisk together egg, lowfat milk and butter. Add in egg mix to the flour and stir just to moisten - the batter will be lumpy, don't overmix. If too dry, add in a few more spoonfuls of lowfat milk.
- Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook till edges are dry and little bubbles appear on the surface, about 2 min. Flip pancakes and cook second side just till lightly browned. Transfer pancakes as they are made to hot plates and serve immediately, with butter and syrup.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 3 servings | |
| Calories 384 | |
| Calories from Fat 126 | 33% |
| Total Fat 14.38g | 18% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 1576mg | 66% |
| Potassium 212mg | 6% |
| Total Carbs 51.87g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.52g | 3% |
| Protein 11.16g | 18% |
