Julie's Country Pancakes
"I love country style pancakes, so I came up with this versatile recipe. For the hot cereal, use any combination of Malt-O-Meal, Cream of Wheat or Instant Grits. I like to use all three together. The club soda makes the pancakes fluffier."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (167.5 g)
- Calories 431.1
- Total Fat - 23 g
- Saturated Fat - 9.9 g
- Cholesterol - 107.3 mg
- Sodium - 1202.6 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 2.2 g
- Sugars - 8.3 g
- Protein - 10.3 g
- Calcium - 443.3 mg
- Iron - 1.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt butter in microwave first, so it will cool a little. Lightly oil griddle and preheat to medium-high.
Step 2
In medium bowl, whisk together the dry ingredients. In a small separate bowl, whisk egg, vanilla and melted butter. Combine the two mixtures in larger bowl along with club soda and mix until well incorporated, adding more soda if needed. Let sit 5 minutes.
Step 3
Brush vegetable oil on griddle, or a little bacon grease if you just cooked bacon. Pour 1/3 cup batter for each pancake, sprinkle with pecans and cook til bubbles form, then flip and cook til golden. Serve immediately or keep warm on oven-proof platter in oven set at 170 degrees.
Step 4
You will likely need to apply more oil or bacon grease to the griddle between batches. If batter thickens between batches, add a little more club soda.
Step 5
Unused batter can be kept covered in the fridge to use in the next few days. If it becomes too thick, add a little milk.
Step 6
If you just bought the malt, be sure to keep it in the fridge. Otherwise it hardens like a rock.
Tips
No special items needed.
0 Reviews
You'll Also Love
