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.
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
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Preheat to medium heat a large non-stick griddle.
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We use a double burner griddle.
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In a large mixing bowl, mix together the dry ingredients.
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In another bowl, beat the egg and then mix together the remaining moist ingredients.
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Dump the wet ingredient mixture to the dry mixture.
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Stir until everything is just blended although you will still have some lumps.
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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.
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Put about 1/6 of the batter onto the hot skillet and cook until the edges appear dry and top of pancake bubbly.
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The bottom should be golden brown before turning.
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Turn and cook until golden on the other side.
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Serve with real maple syrup and butter.
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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
Tried this recipe?Let us know how it was!