Plain Pancakes
Ingredients
Directions
Make the batter
Beat eggs in a large bowl.
Add the rest of the ingredients and stir until moist, but lumpy.
Cook
Spoon batter onto a hot lightly oiled grill.
Flip when the top surface is covered with bubbles.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Baking mix
- Provides the flour and leavening that form the pancake's main structure.
- Eggs or egg mix
- Bind the batter and add structure and richness as they set on the grill.
- Water
- Hydrates the dry mix so the batter flows and cooks through to a tender interior.
- Vegetable oil or canned applesauce
- Adds moisture and fat, keeping the pancakes tender and helping the surface brown.
The step that matters
Stir until moist but lumpy. Overmixing develops gluten in the flour, which makes pancakes tough and chewy. Stopping while lumps remain keeps them light and tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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