Ingredients for Country Pancakes
- Flour
- Cereal
- Instant Malted Milk Powder
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 2 tablespoons Sugar
- Dry Milk
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 4 tablespoons Butter, melted
- ½ cup Club Soda (more as needed)
- Bacon Grease
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How to Make Country Pancakes
- Melt 2 tablespoons of butter in the microwave. Set aside to cool slightly.
- Preheat your griddle to medium-high heat.
- Lightly oil the griddle if it's not non-stick.
- (Optional) Separate the egg: gently separate the egg white from the yolk. Whip the egg white until stiff peaks form using a hand mixer.
- In a medium bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, whisk together: 1 egg yolk, 1 teaspoon vanilla extract, and the cooled melted butter.
- Gently fold the wet ingredients (step 6) into the dry ingredients (step 5).
- Add ½ cup club soda and the whipped egg whites (if using). Gently fold until just combined. Do not overmix.
- If not using separated egg whites, you may need to add more club soda to reach a pourable batter consistency.
- Heat 1 tablespoon of bacon grease (or vegetable oil) on the griddle.
- Pour approximately ⅓ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
- As pancakes cook, brush with remaining melted butter and keep warm on an oven-proof platter in a 200°F oven.
- Reapply bacon grease or oil to the griddle as needed. If the batter thickens, add more club soda as needed.
- Leftover batter can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
65g
Fat
81g
Carbs
16g
