| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 14 | Cakes | ||
INGREDIENTS
| 1 1/2 | c | All-Purpose Flour |
| 1 | t | Salt |
| 3 | T | Sugar |
| 2 | Eggs | |
| 3 | T | Butter, Melted |
| 1 1/4 | c | Whole Milk |
INSTRUCTIONS
THESE NAMES ALL REFER TO THE SAME ITEM - THE FAMILIAR WHEAT FLOUR BREAKFAST PANCAKE. Sift the flour before measuring. Resift with the salt, sugar and baking powder. Beat the eggs lightly and combine with the melted butter and milk. Mix the liquid ingredients quickly into the sifted ingredients. Cover and refrigerate for at least 4 hours (the longer the better). Preheat the griddle. The griddle is ready when a drop of cold water skitters about on the surface of the griddle for several seconds before evaporating. Use a tablespoon to gently spoon the batter onto the griddle. When bubbles appear on the top of the griddle cakes, check the underside of to see how they are doing. Turn when golden brown. The second side will take only about half as long as the first to cook. Serve hot with syrup, bacon, sausages, etc. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 34.9mg
Sodium: 187.1mg
Potassium: 55.5mg
Carbohydrates: 14g
Fiber: <1g
Sugar: 3.9g
Protein: 3g