Sift the flour, sugar, salt, and baking powder together.
2
Separately, combine the milk and eggs.
3
Mix the milk and eggs into the dry ingredients. Mix in the butter or oil. Be careful not to overwork the batter or the finished pancakes will be tough.
4
Preheat a pan or griddle and lightly coat the surface with butter or shortening.
5
**Portion the batter with a 2 fl. oz. (60 mL) ladle to form pancakes on the pan or griddle. Hold batter at or below 41°F (5°C) when not in use.
6
Cook over moderate heat until bubble form in the center of the pancakes.
7
Turn the pancakes and cook until the second side is evenly browned. Serve.
Nutrition Information
Calories
370
Fat (g)
13
Protein (g)
11
Carbohydrate (g)
51
Cholesterol (mg)
89
Sodium (mg)
658
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Variations
Berry Pancakes—Add 6 oz. (170 g) fresh or frozen berries (blueberries, strawberries, raspberries, etc.) and 3 oz. (85 g) sugar.
Nut Pancakes—Add 1 c. (240 mL) chopped nuts (walnuts, pecans, macadamias, etc.) to batter.
Banana Pancakes—Add 1½ c. (360 mL) sliced bananas to the batter.
Chocolate Chip—Add 1 c. (240 mL) chocolate chips to the batter.