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Ingredients
- 1 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 Tbsp. Sugar
- 1 lrg Egg, slightly beaten
- 1 c. Lowfat milk
- 2 Tbsp. Unsalted butter, melted, plus 1/2 tsp. for griddle
Directions
- 1. Heat griddle to 375 deg. or possibly griddle pan over medium-high heat. Whisk flour, baking pwdr, salt, & sugar in bowl. Add in egg, lowfat milk, & 2 Tbsp. butter; whisk to combine. Batter should have small to medium lumps.
- 2. Heat overn to 175 deg. Test gribble by sprinkling a few drops of water on it. If water bounces & spatters off griddle, it is warm sufficient. Using pastry brush, brush remaining 1/2 tsp. butter onto griddle. Wips off excess.
- 3. Using a 2-ounce. ladle, about 1/4 c., pour pancake batter in pools two inch away from each other. When pancakes have bubbles on top & are slightly dry around the edges, 2 1/2 mins., flip over. Cook till golden brown on bottom, 1 minutes.
- 4. Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 929 | |
| Calories from Fat 278 | 30% |
| Total Fat 31.53g | 39% |
| Saturated Fat 17.85g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 282mg | 94% |
| Sodium 3862mg | 161% |
| Potassium 573mg | 16% |
| Total Carbs 133.15g | 36% |
| Dietary Fiber 3.4g | 11% |
| Sugars 38.6g | 26% |
| Protein 27.58g | 44% |
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