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Gather ingredients and preheat oven
Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
- Serving Size 1 Small Piece (30 g)
- Calories75.3 kcal
- Carbs10.5 g (42.0 kcal)
- Protein2.0 g (7.9 kcal)
- Fats2.8 g (25.3 kcal)
Pancake recipe
Cooking time: 5 minutes
Serves: 17 persons
Ingredients
Milk
1 Cup
Butter
2 Table Spoon
Vegetable oil
1 Table Spoon
Sugar
2 Table Spoon
Refined wheat flour
1 Cup
Whole egg raw
60 Grams
Salt
0.5 Tea Spoon
Instructions
1
2
Mix dry ingredients
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
3
Mix wet ingredients
In a medium bowl, whisk together milk, butter (or oil), and egg.
4
Combine wet and dry ingredients
Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine.)
5
Heat and oil skillet or griddle
Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
6
Spoon batter onto skillet or griddle
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
7
Cook first side
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
8
Flip pancakes
Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
9
Serve immediately, or keep warm in oven
ransfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Nutrition Label
Pancake
- Serving Size1 Small Piece (30 g)
- Calories75.3 kcal
- Carbs10.5 g
- Fiber0.3 g
- Sugar2.4 g
- Protein2.0 g
- Fat2.8 g
- Saturated fat1.2 g
- Mono unsaturated fat0.9 g
- Poly unsaturated fat0.5 g
- Cholesterol16.7 mg
- Sodium70.9 mg
Glycemic Index
62 Medium
Moderate glycemic impact. Pairing with protein or fiber can help moderate blood sugar response.
How to flatten the spike
- Pair with a side salad for added fiber
- Eat protein portions first before rice or bread
- The fiber content helps moderate blood sugar spikes
Compare & Substitute
| Nutrient | Pancake | Crepes | Cupcake | Glazed Donut |
|---|---|---|---|---|
| Calories | 75.3 kcal | 81.7 kcal | 383 kcal | 375.4 kcal |
| Carbs | 10.5 g | 11.2 g | 41.6 g | 50.2 g |
| Protein | 2 g | 2.9 g | 5.8 g | 6.3 g |
| Fat | 2.8 g | 2.8 g | 21.5 g | 16.6 g |
| Fiber | 0.3 g | 0.4 g | 0.7 g | 1.2 g |
| Sugar | 2.4 g | 0.6 g | 23.8 g | 17.8 g |
| Sodium | 70.9 mg | 24.7 mg | 164.5 mg | 93.3 mg |
| Cholesterol | 16.7 mg | 37.2 mg | 134 mg | 40.4 mg |
