4 Serves
107 Mins
In a large mixing bowl, whisk together the flour, milk, and eggs until the batter is smooth and free of lumps.
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AmericanVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
165 µg / 400 µgCalcium
172 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
260 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Allow the batter to rest at room temperature to ensure the flour hydrates properly.
Heat a small amount of cooking oil in a non-stick skillet over medium heat.
Pour a thin layer of batter into the skillet, tilting to coat the bottom evenly, and cook until golden brown on both sides.
Season the pancakes lightly with salt and pepper if serving as a savory dish, or omit for sweet versions, and serve immediately.
18
g58
g31
g
American