Best Pancake Recipe
These pancakes turn out light, fluffy and delicious every time without the need for separating the egg whites from the yolks and then folding in the whites.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the eggs, milk, water and melted butter. Add the dry ingredients and briskly fold in with a rubber spatula just until moistened. Lumps are okay.
Heat a griddle or a nonstick skillet over medium heat. Ladle 1/4 cup of batter on the griddle. Cook for a couple minutes or until bubbles appear on the surface of the pancake. Flip over and cook for another minute.
Repeat with remaining batter. Keep pancakes warm wrapped in foil.
Calories: 432kcal | Carbohydrates: 58g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 365mg | Potassium: 590mg | Fiber: 1g | Sugar: 9g | Vitamin A: 600IU | Calcium: 271mg | Iron: 3.7mg