Tuesday, March 27, 2012

Tory's Protein Packed Pancake recipe

These pancakes have about 6 times the protein of regular pancakes.


1 stick of butter, melted
1 1/2 c flour
3 1/2 t baking powder
1 t salt
2 t cinnamon
1 t vanilla
1 T sugar
6 eggs
approximately 1 c of milk

Optional ingredients for enhanced flavor:
ground cloves
(adding these spices make the pancakes taste a bit like pumpkin or sweet potato pie)


Melt butter.
Mix together all dry ingredients.
Add in all wet ingredients, including the melted butter but not the milk, and mix.
Start adding milk 1/8 cup at a time, mixing after each addition, until it reaches the consistency you like. I like mine fairly thin, which is why I use almost a whole cup.
Heat pan to a medium to medium-low temperature.
When pan is hot, pour batter in 1/4 cup per pancake. I was able to make 16 5 inch pancakes with the above recipe.
Flip pancake when the batter starts to bubble and look matte rather than shiny, 80 - 90 seconds.
Cook other side for approximately 50 - 70 seconds.

Don't worry if you have too much batter. Go ahead and cook it up and freeze the extra pancakes.

I hope you enjoy! My kids love them (especially when I add food coloring)!

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