Squeeze Bottle Pancakes

Need a lacto ovo vegetarian side dish? Squeeze Bottle Pancakes could be an awesome recipe to try. This recipe serves 4. For 63 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 17g of fat, and a total of 400 calories. Head to the store and pick up baking powder, sugar, food coloring, and a few other things to make it today. It is brought to you by Food Republic. 1356 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a good spoonacular score of 60%. If you like this recipe, you might also like recipes such as Jackson Cannon's The Squeeze, Old Fashioned English Apple Pie With a Kiss and a Squeeze!, and The Maine Squeeze (Blueberry, Oat, and Ginger Smoothie).

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 teaspoons baking powder

4 tablespoons melted butter

2 large eggs

1 3/4 cups all-purpose flour

Food coloring, (if you must)

1/4 teaspoon salt

1 tablespoons sugar

1 1/4 cup whole milk

Equipment:

mixing bowl

whisk

bowl

paper towels

frying pan

Cooking instruction summary:

Directions:  In a medium-size mixing bowl, whisk together all your dry ingredientsIn a separate bowl, whisk together all of the wet ingredients until the egg is broken up.Add the wet ingredients to the dry ingredients by gently stir together until you stop seeing flour, then gradually add food coloring (if using) until desired shade. Be careful not to overmix, that will make the batter tough. Transfer the batter to a plastic squeeze bottle with the tip widened to allow batter to flow throughPlace a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.Dispense batter in even loops, and allow to cook until bubbles form on top. Flip and cook on the other side for 30 seconds to a minute, then transfer to a plate and repeat until all the batter is gone.

 

Step by step:


1. In a medium-size mixing bowl, whisk together all your dry ingredients

2. In a separate bowl, whisk together all of the wet ingredients until the egg is broken up.

3. Add the wet ingredients to the dry ingredients by gently stir together until you stop seeing flour, then gradually add food coloring (if using) until desired shade. Be careful not to overmix, that will make the batter tough. 

4. Transfer the batter to a plastic squeeze bottle with the tip widened to allow batter to flow through

5. Place a large non-stick pan over a medium-high flame and let the surface get hot. It's hot enough when you sprinkle a few droplets of water over the surface and they evaporate.Moisten a paper towel with vegetable oil and lightly wipe the bottom of the pan. This will keep the pancakes from sticking.Dispense batter in even loops, and allow to cook until bubbles form on top. Flip and cook on the other side for 30 seconds to a minute, then transfer to a plate and repeat until all the batter is gone.


Nutrition Information:

Quickview
395k Calories
11g Protein
16g Total Fat
49g Carbs
7% Health Score
Limit These
Calories
395k
20%

Fat
16g
26%

  Saturated Fat
9g
59%

Carbohydrates
49g
17%

  Sugar
7g
8%

Cholesterol
130mg
44%

Sodium
316mg
14%

Get Enough Of These
Protein
11g
23%

Selenium
29µg
42%

Vitamin B1
0.48mg
32%

Phosphorus
313mg
31%

Vitamin B2
0.52mg
31%

Folate
116µg
29%

Calcium
198mg
20%

Manganese
0.39mg
20%

Iron
3mg
18%

Vitamin B3
3mg
17%

Vitamin A
608IU
12%

Potassium
399mg
11%

Vitamin D
1µg
11%

Vitamin B12
0.59µg
10%

Vitamin B5
0.92mg
9%

Zinc
1mg
7%

Fiber
1g
6%

Magnesium
23mg
6%

Copper
0.12mg
6%

Vitamin B6
0.09mg
5%

Vitamin E
0.67mg
4%

Vitamin K
1µg
1%

covered percent of daily need
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