Most Sundays, my grandma makes us pancakes. Her recipe includes Sprite (to make them more fluffy) and—of course—sugar. Then we top them with syrup and enjoy. They're wonderful. Unfortunately, they're not a Janny-friendly food.
This version of pancakes doesn't taste like Grandma's, but it's still very good.
The original recipe was by Steph. I adjusted it to omit the sugar and make it into a single-serving.
- 3/4 teaspoon baking powder
- 1/3 cup flour (any kind)
- pinch of salt
- 1/3 egg
- 1/4 cup water
- 1/4 pint blueberries
Stir baking powder, flour, and salt together. Melt 3/4 tablespoon butter in your pan (medium-high heat tends to work well). Pour excess into bowl with dry ingredients.
Combine all and pour half the batter into pan.
- This makes 2 pancakes that together have 308 calories, 46 carbs, and 10 grams of sugar (natural, not added).
- The egg could be replaced with 2/3 tablespoon of water, though I haven't tried it.
- I like them with whipped cream (heavy whipping cream whipped to deliciousness). But they're just as good on their own - or with your topping of choice.
- I haven't had a problem, but if you're concerned about the batter cooking completely you could wait with the blueberries, chop them up first, or use them as a topping. (Other fruits could work well as toppings, too.)
- After the first pancake, the butter in the pan is gone. You could spray it with cooking spray in between or—like I do—just watch it more closely.
- This recipe leaves 2/3 of an egg. I scramble it up with a little cheese and bacon so it doesn't go to waste, but using water instead would avoid that. Or you could triple the recipe—my family asked me to next time I make these!
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