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.
Stir quickly till just mixed and batter is still lumpy in appearance.
Do NOT over mix or pancakes will not be light and fluffy.
Drop by 1/4 cupfuls on hot griddle/frying pan.
Heat fry pan to medium heat.
Top side bubbly, under-side golden brown - turn once.
When little bubbles can be seen over surface of pancake flip and finish cooking on other side.
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
My favourite variations:
Spice: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg
Banana: Reduce sugar to 1 T and add 1 mashed banana and dash of pepper.
Blueberry: Increase sugar to 1/3 cup and reduce milk to 1 cup. Add 1 cup of wild blueberries.
Strawberry: Reduce milk to 1/3 cup and add 1 cup mashed strawberries.
Nutrition Facts Serving Size 61.7g
Amount Per Serving
Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 2.8g 14%
Trans Fat 0.0g
Cholesterol 30mg 10%
Sodium 161mg 7%
Total Carbohydrates 18.8g 6%
Dietary Fiber 0.6g 2%
• Vitamin A 4%
• Vitamin C 0%
• Calcium 11%
• Iron 6%
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
Nutrition Grade 96% confidence: B
High in phosphorus
High in saturated fat
High in sugar
Read more: http://caloriecount.about.com/pancakes-classic-five-roses-cookbook-recipe-r248731#ixzz1nKZ4oTVZ
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