Old Fashioned Pancakes
IntroductionJust wanted to do the nutrition per pancake, so we knew. These pancakes are REALLY good. Just wanted to do the nutrition per pancake, so we knew. These pancakes are REALLY good.
1 1/2 cups all-purpose flour (I use King Arthur)
3 1/2 teaspoons baking powder
1 teaspoon salt - omit most if you use salted butter.
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
If I run out of eggs (like I did last time), I substitute one or two tablespoons of yogurt for the egg and mix as called. Comes out a little more moist but still just as good. Also, you can add a sliced banana too, for a banana pancake.
Original link: http://allrecipes.com/recipe/good-old-fashioned-pancakes/?scale=8&ismetric=0
Let all the cold ingredients come to room temperature before using. I take the milk and egg out beforehand and let them warm up a bit. (A cup of warm water helps the egg.) If you use stainless steel cookware like I do, you'll thank me. This will result in perfect pancakes that do not stick.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Serving Size: Depends on how big you make your pancakes. This is for "8 servings".
Number of Servings: 8
Recipe submitted by SparkPeople user ANONYMUSE.