Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Pancake | 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
- For 8-10 pancakes
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1 egg
- 4 tbs. vegetable oil (divided)
- 1 cup milk
- maple syrup
Directions
Sift the flour and baking powder into a mixing bowl, then use a spoon to make a well in the middle.
Carefully break the egg into another bowl. Whisk it with two (2)tbs of the oil and milk.
Beat the egg mixture into the flour, a little at a time, until everything is mixed and makes a smooth batter.
Pour the remaining two tablespoons of oil into a frying pan and heat it until a faint haze rises from the pan.
Carefully spoon two tablespoons of batter into the pan to make one. Add batter to make two more.
Cook the pancakes for a minute on one side. When they begin to bubble, turn them over with a spatula.
Cook the pancakes for another minute until they puff up. Lift them out of the pan onto a warm plate.