Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Toasted Sesame Seed | 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
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons white granulated sugar
- 2 cups milk
- 2 standard eggs
- 2 tablespoons butter , melted
- Honey , for drizzling
- Toasted sesame seeds , for garnish (optional)
Directions
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, eggs, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more butter or cooking spray as needed.
Stack the pancakes on a serving plate and drizzle generously with honey.
Garnish with toasted sesame seeds, if desired.