Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Nina Simonds
Recipe by Cooking Light January 2001

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Recipe Summary test

Yield:
16 pancakes (serving size: 1 pancake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.

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  • Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart.

Nutrition Facts

64 calories; calories from fat 20%; fat 1.4g; saturated fat 0.2g; mono fat 0.5g; poly fat 0.6g; protein 1.5g; carbohydrates 11g; fiber 0.4g; iron 0.7mg; calcium 2mg.
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