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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (156g) Recipe makes 4 servings |
||
| Calories 340 | ||
| Calories from Fat 118 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.1g | 20% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 925mg | 38% | |
| Potassium 184mg | 5% | |
| Total Carbohydrate 46.4g | 15% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 6.5g | ||
| Protein 9.0g | 18% | |
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1 egg
- 3 tablespoons melted butter
- 1 1/4 cups milk
Directions
1
Beat egg.2
Stir in butter and milk.3
Combine flour, salt, sugar, and baking powder.4
Stir into egg mixture.5
Lightly grease a griddle.6
Heat griddle and drop about 1/4 cup batter onto griddle.7
Spread lightly with a spoon.8
When bubbles begin to appear around outside edge and break, turn with a spatula and cook on other side.9
(I also lift edge a little with the spatula and peek under it to see how it's doing.) You will need to adjust your heat so they do not cook too fast and burn.10
For me, the temperature usually ends up somewhere between medium and medium-high.
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- Course > Breakfast > Pancakes & Waffles
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Featured Reviews for This Recipe
From: QueenJellyBean
On Oct 1, 2008
Yummy! Double the recipe though...I didn't have enough to feed my family of four because they are so tasty!
From: cook from scratch
On Aug 3, 2008
YES YES YES!!! THIS is the recipe I have been looking for! The butter makes all the difference! I may try with buttermilk next time, but they really don't need it! (We just like the tang!) Oh my goodness!
From: Roosie
On Oct 10, 2003
These were awesome!! My boyfriend dubbed them "Little Puffcakes," however, because they are huge and fluffy! They soaked up EVERY bit of syrup (my boyfriend poured the syrup on my plate for me and I looked at it and said "Aren't you going to put syup on it??" Not a trace left!) so it might be better to just make a little puddle for dipping rather than just pouring the syrup on top. Super easy, super fluffy- super good. These freeze well too, so next time I think I'll make a double batch and just freeze the leftovers for many joyous breakfasts to come. Don't worry about how thick the batter is- just be sure to spread it out with your spoon. I added a touch of vanilla and almond extracts and made this with half-and-half (there was only a tiny bit of milk left in the house and we wanted to have it to drink!), but I'm sure neither of those facts made a huge difference. THANKS AGAIN!!! *****
From: Rushed 4 Time
On Aug 22, 2004
Let me start by saying I personally don't care for pancakes; I prefer waffles. However, these were pretty darn good! I've never made pancakes before, so I really liked that the batter was thick enough for easy flipping on the griddle. I didn't ruin a single pancake! They came out light and fluffy. Next time, I think I'll add a dash of vanilla to suit my taste. I also need to make sure to use a little less batter with each pancake and spread it out a bit more on the griddle. Since I didn't mess it up, I'd have to say this is a fool-proof recipe!
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