Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Basic Pancake Batter
Getting reviews...
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 74 mg
- Sodium
- 361 mg
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 373
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 8 g
- Cholesterol
- 74 mg
- Sodium
- 361 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat a griddle or skillet until hot. Sift together flour, salt and baking powder. Whisk together egg, milk and butter. Add egg mixture to the flour and stir just to moisten -- the batter will be lumpy, do not overmix. If too dry, add a few more spoonfuls of milk. Lower heat to medium-high and lightly brush griddle with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch rounds. Cook until edges are dry and little bubbles appear on the surface, about 2 minutes. Flip pancakes and cook second side just until lightly browned. Transfer pancakes as they are made to warm plates and serve immediately, with butter and syrup.;
