Breakfast
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Makes about twelve 4-inch pancakes
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Makes about twelve 4-inch pancakes
This is a great all-purpose pancake recipe to have up your sleeve for breakfast
next weekend. It can be dressed up by mixing in fresh or frozen fruit, or nuts
and chocolate chips.
Griddler® Elite Cooking Position: Flat
Plate Side: Griddle
Nutritional information per serving (2 pancakes):Calories 150 (35% from fat)
carb. 20g
pro. 4g
fat 6g
sat. fat 3g
chol. 74mg
sod. 453mg
calc. 83mg
fiber 0g
carb. 20g
pro. 4g
fat 6g
sat. fat 3g
chol. 74mg
sod. 453mg
calc. 83mg
fiber 0g
Ingredients
- 2large eggs
- ¾ cup reduced-fat milk
- ½teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons unbleached, all-purpose flour
- 1tablespoon baking powder
- 1tablespoon granulated sugar
- ½teaspoon table salt
- 2tablespoons unsalted butter, melted (plus more for griddle plates if desired)
Preparation
- 1.Fit the grill with the griddle plates and preheat both plates to 350°F.
- 2.Put the eggs, milk and vanilla in a small bowl and whisk to blend until smooth; reserve. Combine flour, baking powder, sugar and salt in a separate, medium bowl. Stir with a whisk to blend. Add the egg/milk mixture and stir until just blended. Stir in the melted, cooled butter. Do not over mix, or cooked pancakes will be thin and tough – batter should be
a bit lumpy. - 3.Using a ¼-cup measure, drop batter onto preheated griddle (if you like extra buttery pancakes, put about ½ tablespoon of butter on each plate and melt before dropping batter on plates). Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 2 minutes longer.
- 4.Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
