Ingredients for Pantry Shortage Pancakes For 5
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- ¼ teaspoon salt
- Vegetable Oil
- 1 large egg
- Sour Cream
- 1 ¼ cups milk
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How to Make Pantry Shortage Pancakes For 5
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 ¼ cups milk, 1 large egg, and 2 tablespoons melted butter (or oil).
- Gently fold the wet ingredients into the dry ingredients until just combined. A few lumps are okay!
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- For that classic taste and look, use butter-flavored crisco or melted butter to grease the pan.
- Garnish with your favorite berries and syrup.
- Enjoy approximately 10-12 pancakes! (2-3 pancakes per serving)
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
23g
Carbs
7g
