Fluffy Pancakes Recipe
I FOUND this recipe among our old family favorites and adapted it to make a small amount. It's quick and easy to prepare, but we still consider it a special treat.
I make it for breakfast and to satisfy a sweet tooth. Topped with a fresh fruit sauce, it's a wonderful dessert!
-Eugene Presley, Council, Virginia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 cup milk
- 1/4 cup shortening melted
- Carbohydrate 27.1890675273045 g
- Cholesterol 10.9166905899186 mg
- Fat 10.6669393867773 g
- Fiber 0.845958349309594 g
- Protein 5.89212083575415 g
- Saturated Fat 4.55353221616129 g
- Serving Size 1 1 serving (128g)
- Sodium 1329.80866886985 mg
- Sugar 26.3431091779949 g
- Trans Fat 0.664321879879487 g
- Calories 231 calories
Directions In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Yield: 8 pancakes. Originally published as Fluffy Pancakes in Reminisce November/December 1997, p45 Nutritional Facts 2 pancakes equals 283 calories, 15 g fat (4 g saturated fat), 59 mg cholesterol, 534 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
