Directions:
- Put the wet and dry ingredients into separate bowls and whisk each. Just a gentle mixing of each.
- Add roughly half of the dry mix into the wet and whisk smooth, not too long.
- Add the remainder of the dry mix and barely whisk together. Make sure all of the flour is mixed inches You don't want to beat this too much as it strengthens the gluten in the flour and makes the pancakes tougher. The batter should not be runny. In fact, it should be fairly thick. If possible, let the batter rest for a few minutes to allow the baking soda and baking powder to perform their magic. This will make for airier pancakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.73 Kcal (895 kJ) | ||
| Calories from fat | 77.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 13% | |
|---|---|---|---|
| Cholesterol | 49.28mg | 16% | |
| Sodium | 374.69mg | 16% | |
| Potassium | 157.76mg | 3% | |
| Total Carbs | 28.49g | 9% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 4.44g | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 97.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 197.87 Kcal (828 kJ) | ||
| Calories from fat | 71.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 13% | |
|---|---|---|---|
| Cholesterol | 45.62mg | 16% | |
| Sodium | 346.89mg | 16% | |
| Potassium | 146.06mg | 3% | |
| Total Carbs | 26.37g | 9% | |
| Sugars | 6.55g | 28% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 4.11g | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 90mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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