Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 3/4 cup All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 Egg
- 3 tbsp Oil
- 1 tbsp Molasses
- 1 Bottle beer
- PILGRIM SYRUP
- 1 cup Packed brown sugar
- 1/2 cup Beer
- 1 tbsp Butter (optional)
- =
Directions
For batter, mix dry ingredients.
Beat egg with oil and molasses.
Add to dry ingredients along with beer.
Stir lightly, just until blended.
Batter with be slightly lumpy and somewhat thick.
Using about 2 tbs batter for each griddlecake, spoon batter onto hot and very lightly greased griddle.
Spread with back of spoon to 3 ½ to 4 inches in diameter.
Cook until browned, turning once.
For syrup, combine ingredients in saucepan and boil for minutes.
Makes 2/3 cups.
Makes 20 griddlecakes, or 4-5 servings.