Pancake Batter
Yield
5 cupsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 4 | tablespoons |
vegetable shortening
|
|
| 1 ¼ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 6E+1 | ml |
vegetable shortening
|
|
| 296 | ml |
milk
|
|
Directions
Sift dry ingredients together twice.
Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter.
Makes light, thick pancakes.
