Mississippi Pancakes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2eggs
- 1cup milk
- 2tablespoons vegetable oil
- 3tablespoons butter, melted
- 1¼cup all-purpose flour
- 3teaspoons baking powder
- 3teaspoons sugar
- ½teaspoon salt
Nutritional analysis per serving (20 servings)
72 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 68 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
- Step 2
When skillet is hot, pour in about ¼ cup batter for each pancake, leaving space between. Flip when batter bubbles. Continue cooking for about a minute. Serve immediately.
Private Notes
Comments
Instead 1 1/4 cups flour I use:
2/3 cup flour
1/3 cup corn meal
1/4 cup wheat germ, or wheat germ and ground flax mixed (the flax is new, no one noticed)
1 tb oil, no butter.
We have tried many of the NYT pancake recipes and continue to return to these. They are easy, delicious and just as good plain as they are with fruit or chocolate chips. I often use whole wheat flour and add vanilla extract. Batter benefits from sitting for 15-20 minutes. Made for Christmas breakfast!🎄
I remember reading this piece in 2002 and love it to this day. Both the delicious pancakes and the evocative writing. Enjoy.
I sub 1/4 cup of whole wheat flour for all purpose. To reduce fat I use 1 tablespoon oil and 1 tablespoon butter. Or just 2 butter.