By Dave Lenweaver
60 year old pancakes
4 steps
Prep:10h 15minCook:6min
The best pancake I've had in years. Do not over-mix the batter and do not keep mixing it. Take care not to deflate the batter as you scoop or pour onto the pan or griddle. The key to this recipe is the double acting baking soda.
Updated at: Thu, 17 Aug 2023 02:31:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories302.8 kcal (15%)
Total Fat12.2 g (17%)
Carbs40.5 g (16%)
Sugars10.1 g (11%)
Protein8 g (16%)
Sodium787.4 mg (39%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set pan or griddle over low heat to warm up. Sift flour, baking powder, sugar, salt into a bowl.
Cast Iron SkilletStep 2
In another bowl, beat egg, milk, and melted butter. Slowly stir into the flour mixture, mixing only until dry ingredients are wet.
Step 3
Lightly grease with butter when the griddle is hot enough to make a drop of cold water dance. Drop batter from a large spoon onto the griddle, lightly spreading each cake into a round about 4' in diameter. Don't crowd cakes or they will be difficult to turn. Cooking about 3 cakes at a time is usually safe.
Step 4
Cook over low heat until the rim of each cake is full of broken bubbles and underside is golden brown. With broad spatula or pancake turner, loosen and brown the other side.
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