All-purpose flour contributes the most calories (113.75) per serving. Salt contributes the most sodium (193.79 mg) per serving. Butter contributes the most fat (3.84 g) per serving. Egg(s) contributes the most cholesterol (31.02 mg) per serving. All-purpose flour contributes the most carbohydrates (23.85 g) per serving.
Heat a small amount of oil in a large skillet on medium heat, enough to lightly grease. Combine all dry ingredients in a medium bowl. Make a well in the center, and add the rest of the wet ingredients. Combine well, until all dry ingredients are moist. Pour about 1/4 cup of batter onto the skillet for each pancake. Flip when pancake is bubbly on top. Cook until slightly brown on the bottom.
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