Breakfast
Traditional Pancakes
Makes about sixteen 4-inch pancakes
Traditional Pancakes
Makes about sixteen 4-inch pancakes
This is a great, all-purpose pancake recipetry the chocolate swirl variation for a fun treat.
Nutritional information per serving (2 pancakes):Calories 160 (32% from fat)
carb. 21g
pro. 5g fat 6g
sat. fat 3g
chol. 70mg
sod. 410mg calc. 169mg
fber 1g
carb. 21g
pro. 5g fat 6g
sat. fat 3g
chol. 70mg
sod. 410mg calc. 169mg
fber 1g
Ingredients
- 2large eggs
- 1cup reduced-fat milk
- ½teaspoon pure vanilla extract
- 1¼ cups unbleached all-purpose four
- 1tablespoon baking powder
- 1tablespoon granulated sugar
- ½teaspoon table salt
- 2tablespoons unsalted butter,
- melted and cooled to room
- temperature
Preparation
- 1. Insert plates on griddle side. Preheat
- the Griddler® Compact between Medium
- and High in the fat position.
- 2. Put the eggs, milk, and vanilla extract into a small
- bowl and whisk to blend until smooth; reserve.
- Combine four, baking powder, sugar and salt in
- a separate medium bowl. Whisk to combine. Add
- the egg/milk mixture and stir until just blended.
- Stir in the melted, cooled butter. Do not overmix.
- 3. Once preheated, use a 1/4-cup measure to drop
- batter onto the hot griddle plates. Cook pancakes
- until bubbles form, about 2 minutes; fip and
- cook until done, about 2 minutes longer. Transfer
- to warm plates to serve. As you fnish each batch
- of pancakes, you can keep them warm on a wire
- rack placed on a baking sheet in a low oven
- (200°F). Repeat until all the batter is used.
