4 Serves
90 Mins
8 g
58 g
14 g
Preheat your oven to 175°C and prepare a baking pan by lightly greasing it.
Ingredients, vitamins, and health benefits
Baking Powder
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
4427 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
5954 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and salt to ensure the dry ingredients are well combined.
In a separate bowl, cream the butter and sugar together until the mixture is light and fluffy.
Gradually incorporate the eggs and ginger into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the pancake to cool on a wire rack before serving.
Flour
Butter
Sugar
Egg
Ginger
Vitamin A
21 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
4427 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
5954 mg / 1,250 mgPotassium
33 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
20
g55
g25
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µg