Ketchup bottle pancake prep tip 😋 Cooking pancakes like this saves time!

Ingredients

• 1 bottle (≈16 oz) Pre-made Pancake Batter (Prepared the day before and stored in a clean ketchup bottle; will keep in the refrigerator for up to 1 week)
• 1 tablespoon Unsalted Butter (For greasing the skillet; can be melted in the pan)

Instructions

1. Preheat Cast Iron Skillet

   Place the cast‑iron skillet on medium heat and let it warm for about 2 minutes until a drop of water sizzles.

   Time: PT2M

2. Grease Skillet

   Add 1 tablespoon butter to the hot skillet and swirl to coat the surface evenly.

   Time: PT30S

3. Pour Batter Using Bottle

   Hold the ketchup bottle over the skillet, squeeze to release batter in the center, then gently swirl to form a perfect circle or any desired shape (heart, initials, etc.).

   Time: PT1M

4. Watch for Bubbles

   Cook until bubbles appear on the surface and the edges look set, about 2 minutes.

   Time: PT2M

5. Flip Pancake

   Using a spatula, gently flip the pancake and cook another 1–2 minutes until golden brown on the other side.

   Time: PT2M

6. Serve

   Transfer the cooked pancake(s) to a plate and serve warm with your favorite toppings such as maple syrup, fresh fruit, or butter.

   Time: PT1M

7. Store or Freeze Remaining Batter

   If any batter remains, keep the bottle sealed in the refrigerator for up to 1 week, or transfer the batter to a freezer‑safe bag and freeze for longer storage.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g