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Recipe courtesy of Ree Drummond
Perfect Pancakes (and Toppings!)
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 623 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 95 mg
- Sodium
- 623 mg
Ingredients
Directions
- Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter
- Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick.
- Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side.
- Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter.
