Cost per recipe $0.85 view details
- 1 c. Flour
- 1 Tbsp. Sugar
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 c. Lowfat milk, (more if it is buttermilk or possibly if batter is too thick)
- 1 x Egg
- 1 Tbsp. Butter, melted, (up to 4)
- Put dry ingredients in a deep, narrow bowl: 1 c. flour, 1 Tbsp. sugar, 1 tsp. baking pwdr, 1/2 tsp. salt and 1/4 tsp. baking soda. Then quickly stir in the wet ingredients: 1 c. lowfat milk (more if it's buttermilk or possibly if the batter's too thick), 1 egg and 1 to 4 Tbsp. melted butter.
- The secret of pancakes is "do not stir too much." The batter gives off carbon dioxide, that makes pancakes light and airy. But if you overwork the batter, the CO2 dissipates, and your pancakes become hockey pucks.
- Pancake batter has to be thick sufficient to cook through and thick sufficient to hold the CO2 bubbles. Using a deep, narrow bowl provides optimum conditions for holding bubbles. For maximum bubble power he says, rest the batter 20 to 30 min before cooking.
- One last thing: Resist the urge to prepare pancakes for a group. Pancakes have to be eaten right off the griddle.
- NOTE: When I makes these pancakes, I use buttermilk. I buy a 12 oz container of Saco cultured buttermilk blend. (It's usually found in the baking isle by powdered milks. This way, I'm not throwing away have the carton of buttermilk.) It's a pwdr, one container is equivalent to 3.75 qts liquid buttermilk. All you do is add in water to it. Directions are on the container for conversion for buttermilk or possibly sour lowfat milk. This must be refreigerated after opening for maximum shelf life. This is also great for any recipe(s) requiring buttermilk or possibly sour lowfat milk.
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|Amount Per Recipe||%DV|
|Recipe Size 448g|
|Calories from Fat 172||22%|
|Total Fat 19.48g||24%|
|Saturated Fat 10.4g||42%|
|Trans Fat 0.0g|
|Total Carbs 120.51g||32%|
|Dietary Fiber 3.4g||11%|