How to Thicken Pancake Batter
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How to Thicken Pancake Batter
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Learn how to thicken pancake batter and fix that watery pancake batter so you can save your ingredients!
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Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter melted (optional)
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center of the flour and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth, but a few pea-sized lumps remain.
- Heat a non-stick griddle or large pan over medium-high heat to 325F.
- Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and remove from heat, repeat with remaining batter.
- Stack the pancakes and serve with butter and syrup.
Nutrition Information
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Serving
1 pancake
Calories
75kcal
(4%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
237mg
(10%)
Potassium
65mg
(2%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
72IU
(1%)
Calcium
107mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 75kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 237mg | 10% |
| Potassium | 65mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 72IU | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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