Simple and easy. My dad's recipe has produced a wonderful breakfast treat for years.
| 1 1/2 | cups flour (188g) |
| 1/4 | tsp salt |
| 3 1/2 | tsp baking powder (12g) |
| 1 | egg |
| 3 | tbsp canola oil (30g) |
| 1 1/2 | cups milk (358g) |
- In a large bowl, combine the dry ingredients.
- In a small bowl, whisk egg and oil together, then add milk.
- Pour the liquids into the dry mixture while stirring.
- Stir just enough to moisten all of the dry mixture, then beat a few strokes.
- If the resulting batter is too thin, add a little more flour. If too thick, add a little more milk.
- Cook on a griddle or skillet over med. high heat until bubbles form on the surface of the pancake and the sides pull up slightly from the pan. Flip the pancake over and cook the other side briefly, then serve.
Breads, Breakfast, Dessert, American, Quick, Vegetarian, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 29.9g |
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Amount Per Serving |
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Calories 60 Calories from Fat
22 |
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% Daily Value* |
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Total Fat
2.5g 4%
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Saturated Fat
0.3g 1%
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Trans Fat
0.0g |
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Cholesterol
10mg 3%
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Sodium
38mg 2%
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Total Carbohydrates
7.6g 3%
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Dietary Fiber
0.2g 1%
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Sugars
0.8g |
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Protein
1.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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