Recipe courtesy of Richard Hatch
Richard's "Very Good" Pancakes
Getting reviews...
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1192
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 206 g
- Dietary Fiber
- 6 g
- Sugar
- 58 g
- Protein
- 36 g
- Cholesterol
- 285 mg
- Sodium
- 1512 mg
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1192
- Total Fat
- 24 g
- Saturated Fat
- 12 g
- Carbohydrates
- 206 g
- Dietary Fiber
- 6 g
- Sugar
- 58 g
- Protein
- 36 g
- Cholesterol
- 285 mg
- Sodium
- 1512 mg
Ingredients
Directions
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt. In a separate bowl, combine the eggs, milk, vinegar, beer, and sour cream. Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are well blended.
- Heat a greased griddle or large saute pan. Place a desired amount of the batter on the griddle. After the batter has been placed, put the desired amount of mango and blueberries into the pancake batter. When bubbles begin to appear on the surface, flip the pancake over and finish cooking until lightly golden in color. Repeat with each pancake.
- Serve a stack of pancakes with butter and maple syrup.
