Home made pancakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 96.5
- Total Fat: 4.5 g
- Cholesterol: 33.8 mg
- Sodium: 206.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.4 g
View full nutritional breakdown of Home made pancakes calories by ingredient
Introduction
We think these taste a lot better than baking mix pancakes, and we can pronounce all the ingredients! We think these taste a lot better than baking mix pancakes, and we can pronounce all the ingredients!Number of Servings: 24
Ingredients
-
2 cups unbleached flour
1/4 cup organic cane sugar
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 cups milk
1.5 lemons, juiced
3 tsp pure vanilla extract
2 eggs
1/2 cup melted butter
*cooking spray for griddle/pan
Tips
*In my family's opinion, these taste best when cooked in the cast iron skillet.
Directions
Pour milk and lemon juice in to a medium sized bowl and let it sit while you combine dry ingredients.
Combine dry ingredients into a large bowl.
Add eggs, vanilla, and melted butter to the milk/lemon juice mixture and whisk. Pour wet ingredients into the dry ingredients and mix well.
Pour pancakes onto heated griddle or pan (sprayed with cook spray) by 1/4 cup full of batter.
* If the batter starts looking a little thick , I add a little water. I get 24 small pancakes from this recipe.
Serving Size: Makes 24 2.5-3 inch pancakes
Combine dry ingredients into a large bowl.
Add eggs, vanilla, and melted butter to the milk/lemon juice mixture and whisk. Pour wet ingredients into the dry ingredients and mix well.
Pour pancakes onto heated griddle or pan (sprayed with cook spray) by 1/4 cup full of batter.
* If the batter starts looking a little thick , I add a little water. I get 24 small pancakes from this recipe.
Serving Size: Makes 24 2.5-3 inch pancakes