Penn Herb Wellness Guide
Perfect Pancakes
Angie McGowan
Thin pancakes with delightfully crispy edges.
Ingredients
- 1 egg
- 1 cup whole milk
- 1 tsp sugar
- 1/4 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1 tsp olive oil (plus more as needed for cooking)
Directions
- Whisk together egg, milk, sugar, and salt until well incorporated. Add flour and baking powder and whisk until just combined. Do not overmix.
- Preheat skillet. Drizzle with olive oil and pour pancake batter into skillet in batches. Spread out the batter in a circular motion.
- Cook until golden brown, about 23 minutes over medium-low heat, and flip and cook for an additional 23 minutes on the other side until the pancake is set.
- Add a little more olive oil every time you make another pancake and tip the pan so that the oil runs into the pancake while cooking: this way you can get nice crispy edges.
Nutrition Facts
Calories 349
Calories from Fat 78 (22%)
(13%)Total Fat 9g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(41%)Cholesterol 123mg
(51%)Sodium 1215mg
(3%)Potassium 107mg
Total Carbohydrate 56g
(0%)Dietary Fiber 0g
Sugars 8g
Sugar Alcohols 0g
(27%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.