Mississippi Pancakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 1cup milk
- 2tablespoons vegetable oil
- 3tablespoons butter, melted
- 1¼cup all-purpose flour
- 3teaspoons baking powder
- 3teaspoons sugar
- ½teaspoon salt
Nutritional analysis per serving (20 servings)
72 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
- Step 2
When skillet is hot, pour in about ¼ cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
Private Notes
Comments
Instead 1 1/4 cups flour I use:
2/3 cup flour
1/3 cup corn meal
1/4 cup wheat germ, or wheat germ and ground flax mixed (the flax is new, no one noticed)
1 tb oil, no butter.
I remember reading this piece in 2002 and love it to this day. Both the delicious pancakes and the evocative writing. Enjoy.
I sub 1/4 cup of whole wheat flour for all purpose. To reduce fat I use 1 tablespoon oil and 1 tablespoon butter. Or just 2 butter.
1 cup flour is 120 grams so need150 grams