Directions:
- In a small bowl, sift together dry ingredients.
- In a large bowl, beat egg YOLKS only.
- Add milk and oil to egg yolks and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Stir dry ingredients into the egg yolk and milk mixture.
- Fold egg whites into batter.
- Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
- Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
- When bubbles just start to pop in the batter and edges are set, flip over.
- Pancake will puff up and rise as it cooks.
- Cook until just golden brown.
- If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.8 Kcal (447 kJ) | ||
| Calories from fat | 50.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 84.29mg | 28% | |
| Sodium | 667.44mg | 28% | |
| Potassium | 600.33mg | 13% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 6.54g | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 324.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 69.74 Kcal (292 kJ) | ||
| Calories from fat | 32.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 9% | |
|---|---|---|---|
| Cholesterol | 55.04mg | 28% | |
| Sodium | 435.8mg | 28% | |
| Potassium | 391.99mg | 13% | |
| Total Carbs | 5.29g | 3% | |
| Sugars | 4g | 25% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 4.27g | 13% | |
| Iron | 0.5mg | 4% | |
| Calcium | 211.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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