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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 507.3
  • Total Fat: 24.3 g
  • Cholesterol: 108.7 mg
  • Sodium: 1,358.2 mg
  • Total Carbs: 58.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 13.8 g

View full nutritional breakdown of Griffey's Pancakes calories by ingredient
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Griffey's Pancakes

Submitted by: GRIFFEYHAWK
Griffey's Pancakes

Introduction

A light and fluffy pancake recipe. A light and fluffy pancake recipe.
Number of Servings: 4

Ingredients

    2 cups flour, all-purpose
    1 tablespoon baking powder
    1 teaspoon salt
    1 tablespoon sugar
    1/4 teaspoon baking soda
    1/3 cup vegetable oil
    2 cups milk
    2 egg yolks
    2 egg whites

Directions

1. Add all the ingredients into mixing bowl EXCEPT for the egg whites. Whisk together until the batter is smooth.

2. In a separate mixing bowl whisk the 2 egg whites until they reach the stiff peak stage. You can do this by hand with a whisk or you can use a hand blender. For those of you who don't know what "stiff peak stage" is, it means whipping the egg whites until they become stiff in your mixing bowl.

3.Take 1/3 of the egg whites and slowly stir them into the batter.

4. Gently fold the remaining egg whites into the batter.

5. Cook the pancakes on medium heat in a none stick frying pan or a lightly oiled frying pan that doesn't have a none stick surface.

Note: Use 1/4 cup of batter for each pancake. This recipe makes 4 portions of 3 pancakes. To be honest I find that only 2 of these pancakes fill me up. For lemon pancakes simply add 3/4 tsp of lemon zest and 1 tbsp of lemon juice to the batter before you add the egg whites.

Visit my site at http://chefgriffey.com for more of my recipes.

Number of Servings: 4

Recipe submitted by SparkPeople user GRIFFEYHAWK.






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Member Ratings For This Recipe

  • A bit thinner batter than the recipe I normally follow, but they came out delicious. - 12/1/07

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