Prep Time
15 Mins
Cook Time
20 Mins
10 servings (Serving size: 1 pancake)

How to Make It

Step 1

Mix dry ingredients. In separate bowl, beat egg, add milk. Make well in centre of dry ingredients; slowly add egg-milk mixture. Add melted butter or oil.

Step 2

Stir quickly till just mixed and batter is still lumpy in appearance.

Step 3

Do NOT over mix or pancakes will not be light and fluffy.

Step 4

Drop by 1/4 cupfuls on hot griddle/frying pan.

Step 5

Heat fry pan to medium heat.

Step 6

Top side bubbly, under-side golden brown - turn once.

Step 7

When little bubbles can be seen over surface of pancake flip and finish cooking on other side.

Step 8

Variation for blueberry (or other berries): increase sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup floured berries. Cook slower than plain pancakes

Step 9

My favourite variations:

Step 10

Spice: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg

Step 11

Banana: Reduce sugar to 1 T and add 1 mashed banana and dash of pepper.

Step 12

Blueberry: Increase sugar to 1/3 cup and reduce milk to 1 cup. Add 1 cup of wild blueberries.

Step 13

Strawberry: Reduce milk to 1/3 cup and add 1 cup mashed strawberries.

Step 14

Nutrition Facts Serving Size 7g

Step 15

Amount Per Serving

Step 16

Calories 130

Step 17

Calories from Fat 42

Step 18

% Daily Value*

Step 19

Total Fat 7g 7%

Step 20

Saturated Fat 8g 14%

Step 21

Trans Fat 0g

Step 22

Cholesterol 30mg 10%

Step 23

Sodium 161mg 7%

Step 24

Total Carbohydrates 8g 6%

Step 25

Dietary Fiber 6g 2%

Step 26

Sugars 4g

Step 27

Protein 3g

Step 28

Vitamin A 4%

Step 29

Vitamin C 0%

Step 30

Calcium 11%

Step 31

Iron 6%

Step 32

* Based on a 2000 calorie diet

Step 33

Nutritional details are an estimate and should only be used as a guide for approximation.

Step 34

Nutrition Grade 96% confidence: B

Step 35

Good points

Step 36

High in phosphorus

Step 37

Bad points

Step 38

High in saturated fat

Step 39

High in sugar

Step 40

Read more:

You May Like

Ratings & Reviews