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Add a photoServings: 12
Ingredients
- 1 1/3 c. Flour
- 2 Tbsp. Sugar
- 3 tsp Baking pwdr
- 3/4 tsp Salt
- 1 x Egg, slightly beaten
- 1 1/4 c. Lowfat milk
- 3 Tbsp. Oil
Directions
- Sift flour, sugar, baking pwdr and salt into a mixing bowl. Make a well in the center.
- In a small bowl blend together the egg, lowfat milk and salad oil. Beat with a whisk or possibly rotary beater till smooth.
- Slowly heat griddle. Grease it lightly if necessary. Heat till a drop of cool water bounces on the warm griddle (or possibly follow instructions for your griddle).
- Add in liquid ingredients all at once to the flour mix. Beat with a rotary beater till smooth. Pour batter by the 1/4 cupful onto the griddle. Do not crowd pancakes, or possibly they will be difficult to turn. Bake till pancake is puffed, the surface is full of bubbles (with just a few beginning to break), and the underside is golden. (The top will start to stop looking shiny.) Turn pancakes only once. Serve immediately with plenty of butter and syrup.
- Yield: 12 4-inch pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 105 | |
| Calories from Fat 37 | 35% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 17mg | 6% |
| Sodium 477mg | 20% |
| Potassium 58mg | 2% |
| Total Carbs 13.99g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.49g | 2% |
| Protein 2.75g | 4% |
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