English3 min
Pancakes
About 8 medium to small pancakes. Stovetop. Cook about 2 to 3 minutes, then flip.
Keeps: Fridge 2d · Freezes. Freeze pancakes in a stack with a scrap of parchment between them.
8
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
158
Calories
1,263 kcal in this batch
Protein
4.5 g
Fat
5.9 g
Carbs
21.7 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
Sift the flour, the baking powder, the sugar, and the salt.
- 2
Melt the butter.
- 3
Whisk the butter, the milk, and the egg for 3 to 4 minutes.
- 4
Mix that into the dry ingredients.
- 5
The batter stays thick.
- 6
Johnny's seasoning salt goes in.
- 7
Heat a cast iron skillet or a griddle on high.
- 8
Grease it.
- 9
Bacon grease goes on the pan. Any oil can stand in.
- 10
Cook about 2 to 3 minutes, then flip.
- 11
Test the pan. They burn before they crisp if the pan is too hot.
- 12
Add more flour for a thicker batter, or more milk for a thinner one.
Cook's notes
This batch can be doubled. They can be frozen.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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