Pancake Mix in a Ketchup Bottle 🥞😋🏕️

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 1 cup Milk (whole or 2% works best)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted and cooled slightly)
• 1 teaspoon Vanilla Extract (optional, for flavor)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the sifted all‑purpose flour, baking powder, salt, and granulated sugar until evenly distributed.

   Time: PT5M

2. Mix Wet Ingredients

   In a separate small bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.

   Time: PT3M

3. Combine Wet and Dry

   Make a well in the dry mixture, pour in the wet mixture, and stir gently until just combined. A few small lumps are fine; over‑mixing makes pancakes tough.

   Time: PT2M

4. Transfer Batter to Bottle

   Using a funnel, pour the batter into a clean squeeze (ketchup) bottle, leaving about an inch of headspace. Seal tightly.

   Time: PT2M

5. Chill the Batter

   Place the sealed bottle in a cooler or refrigerator for at least 30 minutes. This lets the batter rest and makes it easier to dispense.

   Time: PT30M

   Temperature: 4°C

6. Preheat Skillet

   Heat a skillet or griddle over medium heat (about 350°F) until a few drops of water sizzle and evaporate.

   Time: PT5M

   Temperature: 350°F

7. Cook Pancakes

   Give the bottle a quick shake, then squeeze a ¼‑cup of batter onto the hot skillet. Cook 1–2 minutes until bubbles form and edges look set, then flip and cook another 1–2 minutes until golden.

   Time: PT10M

   Temperature: 350°F

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g