Scrambled Pancakes
Easy
Fairly cheap
Scrambled Pancakes featuring All Purpose Flour, Baking Powder, Granulated Sugar, Fine Salt. 530 kcal per serving.
| Category: | Dessert Breakfast |
| Seasons |
Ingredients
Ingredients
| 150 g All Purpose Flour |
| 8 g Baking Powder |
| 20 g Granulated Sugar |
| 1.5 g Fine Salt |
| 1 Large Egg |
| 180 ml Whole Milk |
| 5 ml Vanilla Extract |
| 28 g Unsalted Butter, melted |
| 5 g Butter for skillet |
| 150 g Mixed Strawberries and Blueberries |
| 60 ml Pure Maple Syrup |
| 14 g Butter for serving |
| Powdered Sugar (optional) |
Scrambled Pancakes Directions
- Whisk together the flour, baking powder, sugar, and salt in a medium bowl.
- In a separate bowl, whisk together the egg, milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. A few small lumps are perfectly fine.
- Let the batter rest for 5 minutes. This gives the flour time to hydrate and helps the pancakes become fluffy.
- Heat a large nonstick skillet over medium heat. Melt a small amount of butter in the skillet.
- Pour half of the batter into the skillet as one large pancake. Let it cook undisturbed for 60 to 90 seconds until the edges look set.
- Fold the pancake over with a silicone spatula. Break it into bite sized pieces, then gently turn the pieces so the uncooked batter reaches the hot skillet.
- Continue cooking for 2 to 3 minutes, turning occasionally, until the pieces are golden brown and cooked through.
- Transfer to a plate and repeat with the remaining batter.
- Serve warm with berries, maple syrup, butter, and an optional dusting of powdered sugar.
Nutrition facts
Per Serving
| Kilocalorie: | 530 kcal |
| Fibers: | 2 g |
| Carbs: | 73 g |
| Fat: | 20 g |
| Proteins: | 14 g |
