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:

Equipment:

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:

covered percent of daily need