English20 min
Pancakes
A small batch. About 8 pancakes.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
197
Calories
788 kcal in this batch
Protein
6.3 g
Fat
5.8 g
Carbs
29.5 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Baking powder
Baking soda plus cream of tartar · 1/4 tsp soda + 1/2 tsp cream of tartar per 1 tsp powder. Mix it and use it now. It does not keep like a tin of powder.
Method
- 1
Stir the flour, the sugar, the baking powder, and the salt.
- 2
Stir in the egg, the milk, and the oil until just mixed.
- 3
A few lumps are fine.
- 4
Heat a pan and add a little oil.
- 5
Pour small rounds.
- 6
When the top has bubbles, flip them.
- 7
Cook until the other side is brown.
Cook's notes
About 8 pancakes.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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