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1
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.
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2
Stir quickly till just mixed and batter is still lumpy in appearance.
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3
Do NOT over mix or pancakes will not be light and fluffy.
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4
Drop by 1/4 cupfuls on hot griddle/frying pan.
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5
Heat fry pan to medium heat.
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6
Top side bubbly, under-side golden brown - turn once.
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7
When little bubbles can be seen over surface of pancake flip and finish cooking on other side.
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8
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
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9
My favourite variations:
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10
Spice: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg
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11
Banana: Reduce sugar to 1 T and add 1 mashed banana and dash of pepper.
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12
Blueberry: Increase sugar to 1/3 cup and reduce milk to 1 cup. Add 1 cup of wild blueberries.
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13
Strawberry: Reduce milk to 1/3 cup and add 1 cup mashed strawberries.
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14
Nutrition Facts Serving Size 7g
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15
Amount Per Serving
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16
Calories 130
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17
Calories from Fat 42
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18
% Daily Value*
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19
Total Fat 7g 7%
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20
Saturated Fat 8g 14%
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21
Trans Fat 0g
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22
Cholesterol 30mg 10%
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23
Sodium 161mg 7%
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Total Carbohydrates 8g 6%
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25
Dietary Fiber 6g 2%
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26
Sugars 4g
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27
Protein 3g
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28
Vitamin A 4%
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29
Vitamin C 0%
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30
Calcium 11%
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31
Iron 6%
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32
* Based on a 2000 calorie diet
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33
Nutritional details are an estimate and should only be used as a guide for approximation.
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34
Nutrition Grade 96% confidence: B
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35
Good points
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36
High in phosphorus
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37
Bad points
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38
High in saturated fat
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39
High in sugar
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40
Read more: http://caloriecount.about.com/pancakes-classic-five-roses-cookbook-recipe-r248731#ixzz1nKZ4oTVZ
