2 Serves
26 Mins
In a large bowl, combine the pancake batter ingredients and whisk until smooth.
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VietnameseVitamin K
498 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
254 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
101 mg / 1,250 mgPotassium
418 mg / 4,700 mgSodium
78 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 gAllow the batter to rest for 10 minutes to ensure proper hydration of the flour.
Heat a frying pan over medium-low heat and grease the surface with a small amount of butter.
Pour a small portion of the batter into the hot frying pan. Once bubbles appear on the surface, flip the pancake using a spatula and cook until golden brown.
Serve the warm pancakes topped with caramel sauce and fresh strawberries.
5
g55
g2
g
American