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Mississippi Pancake Recipe

Mississippi pancakes are tender in the center with light, feathery edges. They are slightly sweet and great with or without syrup.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast
Keyword: easy breakfast recipe, kid-friendly recipe
Servings: 4
Author: Jess Smith via Inquiring Chef

Equipment

  • Mixing Bowls
  • Griddle or Skillet
  • Electric Mixer

Ingredients

  • 2 eggs
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter, melted, (plus an additional tablespoon of melted butter for the pan)
  • 1 1/4 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 cups frozen or fresh blueberries (optional)

Instructions

  • Place a nonstick griddle or a skillet over medium heat.
  • Separate eggs yolks and whites, transferring whites to a medium mixing bowl. Whisk yolks well with milk, oil and butter. In another bowl, sift together dry ingredients. Gently fold dry ingredients into liquid with a wooden spoon. Using an electric beater, whip egg whites until frothy. Fold egg whites into batter until just combined (small lumps of egg white are okay).
  • When skillet is hot, brush the skillet with melted butter. Pour 1/4 cup batter onto the skillet for each pancake, leaving space between. Top each pancake with 5-6 blueberries, if using. When bubbles form in the batter, flip the pancake. Continue cooking until golden on the bottom, about 2 minutes. Serve immediately.

Notes

Adapted a touch from the New York Times, December 4, 2002.

Nutrition

Calories: 331kcal | Carbohydrates: 48g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 417mg | Potassium: 529mg | Fiber: 3g | Sugar: 13g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 230mg | Iron: 3mg