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Ingredients
Directions
- Mix all ingredients with rotary beater till smooth. Lightly grease a 6 or possibly 7 inch round frying pan. Spoon about 3 T batter into hot frying pan. Tilt pan to coat the bottom. Bake till bubbles appear. Turn pancakes gently and finish baking. Serve warm with syrup and butter or possibly spread with confectioners' sugar. Makes about 18 pancakes.HINT: Muffin batter should be lumpy. Stir with fork just sufficient to dampen flour. If over mixed, they will be tough, poorly shaped with tunnels inside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 57 | 18% |
| Total Fat 6.44g | 8% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 150mg | 6% |
| Potassium 199mg | 6% |
| Total Carbs 60.33g | 16% |
| Dietary Fiber 0.0g | 0% |
| Sugars 38.82g | 26% |
| Protein 6.73g | 11% |
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