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Ovaltine Pancakes

Ovaltine Pancakes
Makes:
12 to 14 pancakes
Prep Time:
10
minutes
Total Time:
15
minutes
Low CalorieLow FatVegetarian

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup OVALTINE Classic Malt Mix
  • 1 tablespoon baking powder
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Maple syrup (optional)

Directions:

WHISK together flour, Ovaltine, baking powder, sugar and salt in large bowl. Combine milk, egg, melted butter and vanilla extract in medium bowl; add to flour mixture. Stir just until combined.

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour about 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter. Serve with syrup.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 110
  • Calories from Fat: 30
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 1.5g (9% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 200mg (9% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Ovaltine Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup OVALTINE Classic Malt Mix
  • 1 tablespoon baking powder
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • Maple syrup (optional)

 

Directions

WHISK together flour, Ovaltine, baking powder, sugar and salt in large bowl. Combine milk, egg, melted butter and vanilla extract in medium bowl; add to flour mixture. Stir just until combined.

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour about 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn; continue to cook about 1 minute longer or until golden. Repeat with remaining batter. Serve with syrup.

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