Buttermilk Pancakes Recipe
Ingredients
| Eggs | 2 | |
| Buttermilk | 1 1⁄2 Cup (24 tbs) | |
| Cooking oil/Melted shortening | 1⁄4 Cup (4 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Flour | 1 1⁄2 Cup (24 tbs) (Sifted) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Soda | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1713 Calories from Fat 687
% Daily Value*
Total Fat 78 g119.4%
Saturated Fat 12.4 g61.9%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 3557.2 mg148.2%
Total Carbohydrates 206 g68.7%
Dietary Fiber 5.1 g20.3%
Sugars 46.2 g
Protein 46 g91.1%
Vitamin A 9.7% Vitamin C
Calcium 63.5% Iron 63.3%
*Based on a 2000 Calorie diet
Directions
1. In a food processor, blend eggs, cooking oil, ¾ cup buttermilk, sugar , salt, sifted flour, baking powder, and soda by running mix blade for about half a minutes or until the ingredients get combined well.
2. Stir the mixture after stopping the motor using rubber spatula and blend the remaining ¾ cup buttermilk and again run the mix blade for about 20 seconds until the mixture turns smooth.
3. Spoon ¼ cup batter onto the hot lightly greased griddle and keep on turning the edges until they get dry and top starts bubbling and repeat the same on other side too.
SERVING
4. Serve the buttermilk pancakes with strawberry sauce.
Chef
