Pancakes: Difference between revisions
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* 1 1/2 cups all-purpose flour (200g) | * 1 1/2 cups all-purpose flour (200g) | ||
* 3 1/2 teaspoons baking powder | * 3 1/2 teaspoons baking powder (17g) | ||
* 1 teaspoon salt | * 1 teaspoon salt | ||
* 1 tablespoon white sugar | * 1 tablespoon white sugar (16g) | ||
* 1 1/4 cups milk (305g) | * 1 1/4 cups milk (305g) | ||
* 1 egg | * 1 egg | ||
Latest revision as of 11:37, 10 March 2024
This recipe should only be used in an emergency when Pumpkin Pancakes are not possible.
- 1 1/2 cups all-purpose flour (200g)
- 3 1/2 teaspoons baking powder (17g)
- 1 teaspoon salt
- 1 tablespoon white sugar (16g)
- 1 1/4 cups milk (305g)
- 1 egg
- 3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.