4 Serves
23 Mins
In a large mixing bowl, whisk together the dry ingredients including flour, baking powder, sugar, and salt.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
417 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
486 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
985 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
8 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a separate container, combine the wet ingredients: milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
Allow the batter to rest at room temperature for 15 minutes to let the flour hydrate.
Heat a non-stick skillet over medium-low heat and lightly grease if necessary. Pour 1/4 cup of batter per pancake onto the hot surface.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
1
g22
g8
g
