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Recipe Name: Basic Pancake Batter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

1 1/2 Cup(s) Flour
1/2 Teaspoon(s) Salt
2 1/2 Teaspoon(s) Baking Powder
1 Egg
1 Cup(s) Milk, about
3 Tablespoon(s) Butter, melted and cooled
plus extra for cooking
Softened butter, for serving
Maple syrup, room
temperature for serving
Sift together flour, salt and baking powder. Whisk together egg, milk
and butter. Add egg mixture to the flour and stir just to moisten --
the batter will be lumpy, do not overmix. If too dry, add a few more
spoonfuls of milk. Lower heat to medium-high and lightly brush griddle
with butter. Spoon in the batter, by 1/4 cupfuls, spreading to 4-inch
rounds. Cook until edges are dry and little bubbles appear on the
surface, about 2 minutes. Flip pancakes and cook second side just
until lightly browned. Transfer pancakes as they are made to warm
plates and serve immediately, with butter and syrup. Yield: 3 to 4
servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #614 by Peggy Morgan
<> on 97

Nutrition (calculated from recipe ingredients)
Calories: 7997
Calories From Fat: 114
Total Fat: 13.1g
Cholesterol: 74.3mg
Sodium: 886.1mg
Potassium: 4144.3mg
Carbohydrates: 400.1g
Fiber: 1.3g
Sugar: 364.1g
Protein: 10.1g

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