Recipe courtesy of Richard Hatch
Richard's "Very Good" Pancakes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1192
- Total Fat
- 24
- Saturated Fat
- 12
- Carbohydrates
- 206
- Dietary Fiber
- 6
- Sugar
- 58
- Protein
- 36
- Cholesterol
- 285
- Sodium
- 1512
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
6 cups all-purpose flour
1/4 cup baking powder
3/4 cup sugar
1 tablespoon salt
6 eggs
4 cups plus 1 tablespoon milk
2 tablespoons cider vinegar
3 ounces ale (Key West Sunshine Ale is recommended)
1 tablespoon sour cream
3/4 cup ripe mango, peeled, pit removed, diced
3/4 cup fresh blueberries
Butter
Maple syrup
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.