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20 minutes
Prep: 10 minutes
Cook: 10 minutes
364 calories per serving view nutrition facts
1 batch
suggest servings
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| 2 | cups | flour, all-purpose | |
| 3 | teaspoons | baking powder | |
| 1/2 | teaspoon | salt | (very important) |
| 1/4 | cup | sugar | |
| 2 | each | liquid egg substitute | |
| 2 | tablespoons | vegetable oil | |
| 1 | cup | milk |
Sift (I never do) dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side. Keep you griddle very hot at all times.
Variations:
1. Substitute 1 cup whole wheat flour for white flour.
2. Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp baking powder.
3. Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries .. also with dry ingredients.
4. Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half.
| % Daily Value* | |
| Total Fat 8.0g | 13% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 322mg | 13% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 2.0g | 7% |
| Sugars 16.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 15% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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