4 Serves
43 Mins
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until well combined.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
419 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
212 mg / 4,700 mgSodium
414 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
22 g / 50 gSaturated Fat
10 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a separate bowl, beat the milk, melted butter, egg, vanilla, and food coloring until the mixture is smooth and evenly colored.
Gently pour the wet ingredients into the dry ingredients and stir until just combined, ensuring you leave a few small lumps to keep the hotcakes tender.
Allow the batter to rest at room temperature for 30 minutes to improve the final texture.
Heat a cast iron griddle or large heavy pan over medium heat. Test the temperature by dropping a small amount of water onto the surface; it should skitter across the pan when ready.
Lightly brush the griddle with melted butter. Pour 1/3 cup of batter per hotcake, leaving space between them for easy flipping.
Cook until the undersides are golden brown and bubbles begin to form and pop on the surface, then carefully flip and cook the other side until golden.
Serve the hotcakes warm, topped with additional butter and maple syrup.
0
g3
g4
g
Greek