Ingredients for Eleanore Merrymans Pancakes
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups milk
- ½ teaspoon salt
- 2 teaspoons baking powder
- Vegetable Oil
- 2 tablespoons granulated sugar
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How to Make Eleanore Merrymans Pancakes
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 ½ cups milk.
- Add 2 large eggs and 2 tablespoons melted unsalted butter. Whisk until just combined and the batter is smooth. Do not overmix.
- Let the batter rest for 10 minutes. This allows the gluten to relax, resulting in more tender pancakes.
- Heat a lightly oiled griddle or large non-stick skillet over medium-high heat. The griddle should be hot enough that a drop of water sizzles immediately.
- Pour ¼ cup of batter onto the hot griddle for each pancake. The batter will spread thinly.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Add your favorite toppings (chocolate chips, blueberries, banana slices etc.) directly to the pancake on the griddle during the last minute of cooking.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
20g
Carbs
13g