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4 Serves
30 Mins
In a large mixing bowl, combine the all-purpose flour, eggs, milk, water, and salt. Use a hand mixer to blend the ingredients until you achieve a smooth, lump-free batter.
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Vitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
285 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
381 mg / 1,250 mgPotassium
581 mg / 4,700 mgSodium
451 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
65 µg / 55 µgFiber
1 g / 28 gSugar
23 g / 50 gSaturated Fat
25 g / 20 gCholesterol
634 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Incorporate the melted butter or vegetable oil directly into the batter, or reserve it for greasing the pan.
Heat a non-stick pan over medium heat and lightly grease the surface if necessary. Pour a portion of the batter into the pan, swirling it to ensure an even, thin layer.
Cook the pancake until the edges begin to pull away from the pan and the surface appears set. Flip the pancake carefully and cook the other side for a brief moment until golden.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter. Serve warm with your preferred filling.
6
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g
Australian
Japanese