Griffey's Pancakes
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
Introduction
A light and fluffy pancake recipe. A light and fluffy pancake recipe.Number of Servings: 4
Ingredients
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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.
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.
Member Ratings For This Recipe
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NEPTUNE1939
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MISUZU