Directions:
- Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
- Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.15 Kcal (285 kJ) | ||
| Calories from fat | 12.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 2% | |
|---|---|---|---|
| Sodium | 0.61mg | 0% | |
| Potassium | 16.72mg | 0% | |
| Total Carbs | 11.88g | 4% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 1.56g | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 214.89 Kcal (900 kJ) | ||
| Calories from fat | 40.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 2% | |
|---|---|---|---|
| Sodium | 1.92mg | 0% | |
| Potassium | 52.72mg | 0% | |
| Total Carbs | 37.45g | 4% | |
| Dietary Fiber | 1.48g | 2% | |
| Protein | 4.93g | 3% | |
| Iron | 0.5mg | 1% | |
| Calcium | 12.1mg | 0% | |
* 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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