Recipes

Early Morning Pancakes

The early bird gets the warm… pancakes that is. Enjoy these perfectly-prepared pancakes with a pat of butter or with a serving of warm syrup. They take the cakes.
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Course Breakfast
Cuisine Continental

Servings 3 servings
Calories 904.15 kcal

Ingredients

  

  • 1 cup(s) flour
  • 1 tablespoon(s) sugar, raw cane
  • 2 teaspoon(s) baking powder, double acting
  • 1/4 teaspoon(s) salt, table
  • 1 egg, whole, raw, fresh
  • 1 cup(s) skim milk
  • 2 tablespoon(s) extra light olive oil
  • 1 teaspoon(s) pure vanilla extract

Instructions

 

  • Preheat to medium heat a large non-stick griddle.
  • We use a double burner griddle.
  • In a large mixing bowl, mix together the dry ingredients.
  • In another bowl, beat the egg and then mix together the remaining moist ingredients.
  • Dump the wet ingredient mixture to the dry mixture.
  • Stir until everything is just blended although you will still have some lumps.
  • Put a very light coat of oil onto the pan by putting a small amount of it onto the pan and spreading out with a paper towel and a spatula.
  • Put about 1/6 of the batter onto the hot skillet and cook until the edges appear dry and top of pancake bubbly.
  • The bottom should be golden brown before turning.
  • Turn and cook until golden on the other side.
  • Serve with real maple syrup and butter.
  • Ready in 20 min.

Nutrition

Calories: 904.15kcalCarbohydrates: 137.55gProtein: 43.94gFat: 16.59gSaturated Fat: 8.15gCholesterol: 230.9mgSodium: 1251.39mgFiber: 3.38gSugar: 40.32g

Keyword Butter, Eggs, Vanilla
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