Tommy'S Cream Soda Pancake Recipe – a delicious recipe with egg, pancake mix, vegetable oil, cream soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Separate the egg. Beat the white until stiff and set aside. Put the yolk in a mixing bowl with the cup of pancake mix.
2
Add the vegetable oil and the 1/2 can of cream soda to the pancake mix. Mix with a fork until large lumps disappear, but do not overbeat.
3
Fold the stiff egg white into the mix. You can add a bit more soda if mix appears too thick.
4
Let sit until bubbles appear all over top and mixture rises a little.
5
If you want to add fruit, put fruit on pancake after the first turnover.
6
Pour onto hot, greased griddle. Turn over when bubbles appear on surface and sides look dry. I use a 1/4 cup measuring cup to ladle pancake onto griddle.
112
kcal
Calories
11
g
Fat
1
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 egg, 1 cup pancake mix, 1 tablespoon vegetable oil, 0.5 (12 ounce) can cream soda.
Yes, Tommy'S Cream Soda Pancake Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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